MEXICAN CORNBREAD 
2 c. meal
1 c. flour
1 c. buttermilk
1 chili pepper, chopped
1 onion, chopped
1 can white cream style corn
1/2 lb. med. sharp cheddar cheese
1/2 c. oil
2 eggs

Mix together all ingredients except cheese. Pour half batter into a greased pan and top with half of cheese. Then pour the rest of the batter and the rest of the cheese on top. Bake at 325 degrees until done.

 

Recipe Index