MEXICAN CORNBREAD 
1 c. self-rising cornmeal
1 c. all-purpose flour
1/2 c. cream style corn
1/4 c. sugar
1/4 c. chopped onion
3 slices American cheese, cut up sm.
1/2 c. vegetable oil
1/3 c. green pepper, diced or 1 or 2 sm. hot peppers, diced
1 c. milk

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

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“MEXICAN CORNBREAD”

 

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