Weight Watchers Hot Mexican Cornbread recipe
Ingredients
- 1 cup cornmeal yellow or blue
- 1 cup milk sweet
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 jalapeno peppers finely chopped
- 1 14 ounce can creamed corn
- 2 eggs well beatened
- 1 cup green onions finely chopped
- 1/2 lb cheddar cheese grated
- 1/4 cup olive oil
Instructions
- Mix all of the ingredients together, except the oil, and reserve half of the cheese for topping.
- Put the oil in a skillet and heat over medium heat until hot.
- Pour over cornmeal mixture in bowl.
- Stir fast to melt cheese.
- Pour mixture into hot skillet and top with remaining cheese.
- Bake at 350′ for 40 minutes.