Mexican Cornbread

This wonderful cornbread recipe came from a Paula Dean magazine. If you do not like spicy Mexican cornbread, you can substitute banana peppers in place of the jalapeno peppers and still have a tasty cornbread.

• Ready In: 50 mins
• Serves: 9

Ingredients

• 3  cups  self-rising cornmeal mix
• 1  medium onion, grated
• 1  cup sharp cheddar cheese, grated
• 1⁄2 cup sugar
• 1 1⁄4 cups milk
• 2  large eggs
• 3⁄4 cup  cream-style corn
• 2 -3  jalapeno peppers, seeded and diced (7 medium banana peppers can be substituted for the jalapeno peppers)

Directions

1. Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
2. In a large bowl, combine cornmeal mix, onion, cheese, and sugar. Stir in milk, eggs, corn, and peppers.
3. Pour into pan, and bake 40 minutes, or until a wooden pick inserted in center comes out clean.
4. Cut into squares to serve.