Mexican Cornbread

Total Time

1 Hour 10 Minutes

Servings

12

Ingredients

• 1 cup self-rising polenta
• 1/2 cup self-rising flour
• 3 cups shredded cheddar cheese
• 1 onion, chopped
• 1 green pepper, chopped
• 6 chopped green chile peppers
• 2 eggs, beaten
• 1 (8 ounce) can creamed corn
• 1/4 cup milk

Instructions

1. Preheat oven to 175°C. Lightly grease a 9x9 inch baking pan.
2. In a large bowl, mix together polenta, flour, cheddar cheese, onion, green pepper and jalapeno.
3. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, or until a toothpick inserted into centre of a loaf comes out clean.