Mexican Corn Bread

Here’s the cornbread recipe as promised.

I didn’t name this cornbread. My friend Dorothy did, and I had it for the first time way back when I was alone for Thanksgiving and she invited me and a friend to have Thanksgiving with her family. It was wonderful!

I loved this dish and asked her for the recipe. I wish now I had it in her own handwriting ..

Still, it is delicious and I have added and subtracted a few things to make it more my own. Plus the mix she used is not longer around (did I say this was a long time ago).

I didn’t realize I had started liking spicy food that long ago, or used jalapeno’s in recipes. Sometimes thing come back around don’t they?

This is a very simple dish, but everyone who has ever had it seems to enjoy it! Hope you do enjoy too!

Mexican Corn Bread

Preheat oven to 375 degrees
Grease a 13 x 9 1/2 inch pan

Ingredients

1 can of creamed corn
3-5 Jalapeno peppers – chopped (de-seed if you don’t like the heat)
1 large onion – grated or chopped fine
1 1/2 cups of cheddar (she said longhorn) cheese. I don’t use cheddar – I use pepper jack.
3 Tsp sugar ( I use honey)
1/2 canola oil

Mix all of these ingredients and then set aside until you are ready to bake.

Add these ingredients to the mix:
2 to 3 eggs beaten (depends on size)
2 boxes of Jiffy Corn Mix

Pour into pan and bake 45 minutes – 1 hour.