CHEROKEE COUNTY – Mexican Cornbread

Ingredients

3 eggs, beaten
1 cup chopped onion
3 jalapeño peppers, chopped
1/2 cup vegetable oil
1 cup mild cheddar cheese, shredded
1/2 cup milk
1 1/2 cups cornmeal
1/2 teaspoon salt
Dash of garlic salt
1 large can cream style corn

Preparation

Combine egg, onion, peppers and oil. Add cheese and milk. Mix well. Stir in salt and cornmeal. Add corn and mix well. Pour into a greased 9-x-13-inch casserole dish. Bake at 400 F for 45-55 minutes.
-Shelia Richardson, Cherokee County