MEXICAN CORNBREAD 
1 1/2 c. self-rising cornmeal
1 sm. can creamed corn
1 chopped bell pepper
1/2 c. oil
3 eggs
1 c. grated sharp cheese
2 chopped hot peppers

Stir all ingredients together and pour in a greased pan. Bake at 400 degrees until brown.

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“MEXICAN CORNBREAD”

 

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