MEXICAN CORN BREAD 
3 c. self-rising meal
1 1/2 c. buttermilk
3/4 c. oil
3 eggs
1/2 tsp. salt
3 tbsp. sugar
1 can Niblets Mexican corn
2 tbsp. chopped onion
1 can green chilies
1 1/2 c. shredded 4-cheeses

Mix; put in large iron skillet.

Bake at 350°F for 30 to 40 minutes.

 

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