MEXICAN CORNBREAD 
1 1/2 c. cornmeal
2 c. grated cheese
2 eggs
1 sm. can cream corn
1 c. buttermilk
2 pods hot pepper (red)
3/4 c. Wesson oil (may substitute 1 c. cracklin's for oil)
Season to taste

Mix the above ingredients well and place in well greased pan and bake until done.

 

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