QUICK MEXICAN CORNBREAD 
1 c. self-rising flour
1/4 tsp. salt
1/4 tsp. red pepper
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. (2 oz.) shredded process American cheese
1/4 c. vegetable oil
1 c. milk
2 eggs, beaten
1 (8 3/4 oz.) can cream style corn

Combine first three ingredients; add remaining ingredients, mixing well. Spoon into a greased 8 inch square baking pan. Bake at 450 degrees for 20 to 25 minutes or until golden.

 

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