~ MEXICAN CORNBREAD ~
MIX:
1 CUP YELLOW CORNMEAL
1 CUP FLOUR
1 EGG
½ CUP MELTED SHORTENING
1 STP. BAKING POWDER
1 REGULAR SIZE CAN CREAMED CORN
½ CUP MILK
POUR HALF OF MIXUTRE INTO HOT GREASED 9 X 13 PAN, SPREAD 1 POUND BROWNED & DRAINED SAUSAGE, 1 CUP SHREDDED CHEESE, ½ CUP ONION CHOPPED, CHILI POWDER, OR DICED HOT PEPPERS.
POUR REMAINING BATTER OVER TOP & BAKE.
1 HOUR AT 350.
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