My husband began making this Mexican cornbread on the weekends after working in GA all week. There was a man at his work that would make this regularly. Tony went on and on about how good it was. After finally retreiving the recipe he made it for us. It quickly became a regular at our house! Now, everybody has there own limits to the HOT jalepenos so adjust accordingly! The original recipe that he brought home said a half jar (YIKES) but we usually cut that down to 2-3 tbsp. It is moist and delicious!
4 eggs
1 1/2 cups milk
3/4 cup vegetable oil
2 cups self rising corn meal
1 can cream corn
1 1/2 cups diced onion
2 tbsp. diced jalepenos
2 cups course grated sharp cheddar cheese
Grease a 9x13 pan heavily with Crisco.
Do not preheat oven.
Turn oven on 350 degrees after placing pan into oven.
Cook about 45 minutes to 1 hour depending on your oven.
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