Mexican Corn Bread

• 3 eggs
• 1/4 c. oil
• 1/2 c. evaporated milk
• 1 (17 oz.) can cream-style corn
• 1 1/2 c. yellow corn muffin mix
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 tsp. garlic powder
• 1 tsp. monosodium glutamate
• 1 tsp. chili powder
• 1/4 c. instant minced onion or 1 c. fresh chopped onion
• 1 c. grated sharp cheese
• 2 Tbsp. chopped pimiento
• 2 Tbsp. chopped jalapeno peppers or 1 tsp. red pepper

1. Mix eggs, oil, milk and corn in a large bowl.
2. Add the dry ingredients and blend well.
3. Stir in the onion, cheese, pimiento and peppers.
4. Pour mixture into a greased 13 x 9-inch pan.
5. Bake for 40 to 45 minutes in a preheated 350u0b0 gas oven until firm and lightly browned.
6. Serve hot.
7. Yield:
8. 12 large servings.

eggs, oil, milk, creamstyle, salt, baking powder, garlic powder, monosodium glutamate, chili powder, onion, cheese, pimiento, jalapeno peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457528 (may not work)