MEXICAN CORNBREAD 
1 c. self-rising cornmeal
1 c. self-rising flour
1/2 c. vegetable oil
2 eggs
1 tsp. salt
1 c. milk
3/4 c. grated cheese
1/2 c. chopped onion
1/2 c. chopped green pepper
1 can cream style corn

Mix together and pour into greased pan. Bake at 375 degrees for 35-45 minutes. Serves 10-12.

 

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