Recipe(tried): Mexican Cornbread, Easy Rice Pudding - Wed. Night Dinner.....

We will be dining later than usual tonight because my husband is having to work late. He requested meatloaf tonight, a favorite entree of his. I make it several different ways. I have discovered the seasoned tomato sauce for meatloaf that is made by Hunts, and have been using this the last couple of times that I have made meatloaf. It tastes really good. I divide the sauce 1/2 can in the meatloaf and the rest on top. I add bread crumbs, an egg, salt, pepper, onion powder and a dash of garlic powder in the meat mixture. I bake on 350 for an hour. I will also be having Black-eyed peas, fried okra, and will make mashed potatoes(a favorite of my 2 year old). I will also make my mother's recipe for Mexican cornbread. I am going to serve iced tea and easy rice pudding for dessert.

Mexican Cornbread

1 1/2 cup self-rising flour
1 1/2 cup grated cheddar cheese
1 1/2 cup chopped onion
1/4 cup oil
3 eggs
1 can cream style corn
3-4 chopped jalapeno peppers
1/2 cup milk

Preheat oven to 400-450 degrees. Mix all the ingredients together and cook for 30-40 minutes, in a cast iron skillet that has been greased well.

Easy Rice Pudding

1 cup rice
3 cups water
1 can Eagle Brand Milk
3/4 cup butter
1 cup raisins

Cook the rice in boiling water until done, about 30 minutes. Stir in butter and milk. Add raisins.

I have never tried this with instant rice. It would be faster.

Happy cooking and eating all!