EXCHANGE CLUB RECIPE OF THE MONTH\October ''MEXICAN CORNBREAD''

EXCHANGE CLUB RECIPE OF THE MONTH\October

''MEXICAN CORNBREAD''
2- Cups Self-Rising Corn Meal Mix
1 1/2- Cups Milk
1/2- Cup Oil
2- Eggs
1 1/2 - Sharp Cheddar Cheese Shredded
1-Large Onion Chopped
2-Tbsp Bell Pepper Chopped
2-Jalapeño Peppers Chopped
1-Cup Cream Style Corn

Mix all the ingredients except 1/2 cup cheddar cheese. Pour in very hot greased
cast iron 10" skillet. Sprinkle the remaining cheese on top. Bake 450 oven
for 25 min.

This is the best Mexican Cornbread I have ever eaten. How about some brown beans and fried potatoes to go with this or homemade stew. YUM YUM!!!!!!!!!!!!!!
Pat Boudrey

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