My husband could literally make a meal off this recipe for Mexican Cornbread that I adapted from one in an old church cookbook. The original recipe called for a cheese layer in the center of the cornbread. Being the lazy baker that I am at times, I just mixed it all in together. It worked out just fine. So well in fact that I have continued to mix it that way ever since. Why mess with a good thing? This recipe is so loved at our house that I always double it and bake it in a 9 X 13 inch pan, usually Pyrex. This time I baked it in two smaller casseroles so my husband could take one to his men’s fellowship meal and we could keep one at home. You can vary the amounts of onion and peppers to suit your taste. My guys like it pretty spicy. It is so moist and full of flavor but as you can see from the list of ingredients, it is definitely not good for the waistline.

Mexican Cornbread

1 1/2 cups corn meal
1 large onion, chopped
3/4 cup vegetable oil
2 tsp. chopped green pepper
2 eggs
2 tsp. chopped Jalapeno pepper
1 small can creamed corn (8 ounce)
1 cup sour cream
1 1/2 cups grated cheese
Mix all ingredients together.  Pour into greased 8 inch square pan or skillet.  Bake at 350 degrees for 40 to 45 minutes.