Mexican Corn Bread

1 tbsp. shortening
2 cups yellow cornmeal
1 cup flour
2 tsp. baking powder
1 tsp. salt
1 tbsp. sugar
2 jalapeno peppers, seeded and chopped fine
1 cup grated Cheddar cheese
2 eggs
8 oz. can cream-style corn

Preheat oven to 425 degrees F. In 9x13-inch pan, preheat 1 tablespoon shortening while mixing corn bread. Mix next 5 dry ingredients together. Add peppers, cheese, corn and eggs, stirring well. Pour batter into hot pan. Bake for 1 hour, or until brown on top and knife inserted in top comes out clean.

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Terri's Country Corner
Last Updated October 14, 1998 by Terri
terriscorner@geocities.com

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