MEXICAN CORN BREAD 
1 c. creamed corn
3/4 c. buttermilk
1/3 c. melted Crisco
2 eggs, beaten
1 can cornmeal
1/2 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
1 can or 3-4 Jalepeno peppers
1 1/2 c. shredded cheese

Mix and put in greased pan. Bake about 45 minutes at 350 degrees.

Related recipe search

“MEXICAN CORN BREAD”

 

Recipe Index