MEXICAN CORNBREAD 
1 1/2 c. meal and 1 tbsp. self-rising flour
1 c. buttermilk
2/3 c. oil
2 eggs
1 sm. can corn, drained
3 jalapeno peppers, chopped
1/2 green pepper
1 onion, chopped
1 1/2 c. Cheddar cheese

Mix all ingredients, except cheese. Pour 1/2 mixture in pan. Put in 1/2 the cheese. Pour rest of mixture in and top with rest of cheese. Bake at 400 degrees for 30 minutes.

 

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