MEXICAN CORN BREAD 
1 c. self-rising meal
1 c. all-purpose flour
1/2 c. cream style canned corn
1/4 c. sugar
1/4 c. onion, chopped
1 c. long cheese, grated
1/2 c. oil
1 green pepper, diced
1/2 tsp. red, cayenne pepper
1 c. sweet milk

Combine ingredients in order listed. Bake in greased, iron skillet at 425 degrees for 25-30 minutes or until done.

 

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