MEXICAN CORN BREAD 
1 c. grated cheese
1 c. chopped onion
3 eggs
2/3 c. Mazola
1 c. buttermilk
1 1/2 c. self-rising cornmeal
1 c. cream style corn
1 green pepper, chopped
1 tsp. salt
1 tsp. hot red pepper

Mix all ingredients. Bake 1 hour at 375 degrees. May be baked in loaf pan or muffin tins.

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“MEXICAN CORN BREAD”

 

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