Mexican Cornbread – Nix Collection

Mexican Cornbread - Nix Collection

Ingredients

2 cups cornmeal
2 cups milk
4 eggs
2 teaspoons baking powder
2 teaspoons salt
1/2 cup bacon grease
2 small onions, chopped
4 small jalapeno peppers, chopped
1/2 pound grated longhorn cheese, grated
1 16-ounce can cream corn

Method

Bake at 400-degrees for 25 to 30 minutes in hot cast iron stick pans. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Similar Recipes:

Check out these recipes from our Pumpkin Patch.

Add a little RETRO to your Christmas…

The above items are available on Amazon.

Our Most Recent Recipes

Linguini Supreme
Jorgensen
Tony

Linguini Supreme

A vintage recipe card for a Linguini Supreme, made with linguini, Salad Supreme, Italian Dressing, celery, red pepper, green pepper, cucumbers, and tomatoes.

Read More »
Cranberry Salad
Jorgensen
Tony

Cranberry Salad

A vintage recipe card for a Cranberry Salad made with fresh or frozen cranberries, sugar, miniature marshmallows, pecans, and whipped cream.

Read More »
Jell-O Ice Cream Salad
Jorgensen
Tony

Jell-O Ice Cream Salad

A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.

Read More »