Easy Mexican Corn Bread
|White cornmeal||1 Cup (16 tbs)|
|Yellow cream-style corn||1 Cup (16 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Sour milk||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Jalapeno pepper||1⁄3 Cup (5.33 tbs), minced|
|Cheddar cheese||1 Cup (16 tbs), grated|
Mix the cornmeal, salt and soda in a bowl.
Add the corn, oil, milk and eggs and mix well.
Stir in the jalapeno pepper and cheese and mix.
Melt the shortening in a large iron skillet and pour the cornmeal mixture into the skillet.
Bake at 350 degrees for about 35 minutes or until done.