MEXICAN CORNBREAD 
1/2 c. self-rising flour
1 1/2 c. self-rising corn meal
1/2 pod bell pepper (chopped)
1/4 c. oil
1 c. cream-style corn
3 eggs, well beaten
1/2 tsp. red pepper (cayenne)
1 med. onion (chopped)
1/4 tsp. salt
1 c. buttermilk
1 c. grated cheese

Mix all together except cheese. Pour 1/2 of mixture in well-greased pan. Sprinkle on all of the cheese. Pour rest of mixture in pan. Bake at 400 degrees for 30 minutes or until brown. Delicious with beans.

 

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