MEXICAN CORNBREAD 
1 c. self-rising meal
1 c. self-rising flour
1 tsp. salt
1/2 c. vegetable oil
1 can cream-style corn
3/4 c. sweet milk
2 eggs
3/4 c. grated cheese
1 bell pepper, chopped
3 or 4 hot peppers, chopped
1 big onion, chopped

Cook at 375 degrees in large greased pan just like cornbread until golden brown.

 

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