MEXICAN CORNBREAD 
1 1/2 c. cornmeal
1 c. cream style corn
1 c. buttermilk
1/2 c. salad oil
2 eggs
3 tsp. baking powder
1 tsp. salt
3 jalapeno peppers, chopped
2 tbsp. minced bell pepper
1 c. sharp cheese, grated

Mix in order listed, but do not mix cheese. Pour half of mix in a hot greased pan, sprinkle 1/2 cheese over this. Add remaining mix. Cover with cheese. Bake at 350 for 35 or 40 minutes.

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“MEXICAN CORNBREAD”

 

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