Mexican Cornbread – Nix Collection

Mexican Cornbread - Nix Collection


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


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

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