Mexican Cornbread - cooking recipe

Ingredients

1 1/2 c. flour
1 1/2 c. yellow cornmeal
1/4 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 lb. Monterey jack/jalapeno cheese, shredded
8 3/4 oz. can creamed corn
4 oz. can chopped mild green chilies
1 small onion, grated
2 large eggs
3/4 c. milk
4 Tbsp. margarine, melted

Preparation

Preheat oven to 400\u00b0. Grease 9 X 13 baking pan. In large bowl, mix first 5 dry ingredients. In a medium bowl, beat cheese, corn and chilies with their liquid. Stir in onion, eggs, milk and margarine until blended. Stir into flour mixture just until flour is moist. Spread batter in pan. Bake 30 minutes until golden brown and toothpick in center comes out clean. Makes 15 servings.