MEXICAN CORNBREAD 
2 eggs, beaten
1 1/2 c. cream style corn
3 tsp. baking powder
1/2 c. buttermilk
1/4 c. salad oil
2 c. meal
1 tsp. salt
1 can green chili peppers, chopped
1/2 lb. grated sharp cheese

Mix all ingredients together except chili peppers and cheese and pour half the batter into a greased pan. Put peppers and half the cheese on top of this, then pour the rest of the batter on top. Top with the other half of grated cheese. Bake 1 hour at 350 degrees.

 

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