Corn Cake

This is something I serve with tacos, quesedillas or any other Mexican dinner. It's sweet and the texture is like a mix between corn bread and corn pudding.


2 cups self rising cornmeal
1 can (10 oz) cream style corn
2 eggs well beaten
1/2 cup crisco oil
2 tsp sugar
1 cup milk

1. Preheat oven to 350 degrees
2. Mix together corn meal, eggs, milk, sugar, cream style corn and oil
3. Pour mixture into greased metal baking pan
4. Cook at 350 until top is golden brown, about 25-35 minutes