MEXICAN CORNBREAD 
1 1/2 c. cornmeal
1 med. size can cream style corn
1 c. grated cheese
1 c. buttermilk
2 eggs
3 tsp. baking powder
1/3 c. oil
3 bell peppers, chopped
4 hot peppers, chopped
4 med onions, chopped
1 tbsp. baking soda
1 tbsp. salt

Mix good and bake at 350 degrees for about 45 minutes.

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