Shelly's Recipe

LAYERED MEXICAN CORNBREAD

Category: Bread

1 cup all purpose cornmeal
1/2 cup all purpose flour
2 tbsp baking powder
2/3 cup milk
2 eggs
1/3 cup vegetable oil
1/2 cup chopped onion
1 cup cheddar cheese, grated
1 cup chopped jalepeno peppers
salt to taste
1 can creamed corn

Mix together cornmeal, flour, baking powder, milk, eggs, salt and oil. Stir in onion and creamed corn. Pour 1/2 corn bread batter into bottom of a greased 8x8 or 8x9 square pan. Top with cheese and peppers and spread onto batter. Pour remaining batter on top of cheese and peppers. Bake at 350 degrees, about 35 minutes or until done.