Mexican Cornbread Thursday, march 27, 2008
2 cups self rising corn meal mix
1 cup salsa
1 small can whole kernel corn, drained
1 cup milk
1 cup Mexican cheese mix, divided
Mix all ingredients, reserving ½ cup cheese. Pour into a heavily greased iron skillet (or a 9" p1/2an which has been greased and floured). Bake at 425 deg about 30 minutes. Sprinkle on reserved cheese and bake until cheese is melted. Serve hot.