HOT MEXICAN CORNBREAD 
1 1/2 c. cornmeal
1 tsp. salt
1/2 c. all-purpose flour
2 tsp. baking powder
1/4 c. sugar
1/2 c. oil
1 c. grated longhorn cheese
1 egg
1 c. sweet milk
1/2 c. sweet green bell peppers
1/2 c. chopped onion
1/2 c. cream style corn
1 tsp. crushed red peppers

Preheat oven to 425 degrees. Bake 35 to 40 minutes in greased shallow pan.

 

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