MEXICAN CORNBREAD 
1 1/2 c. self-rising corn meal
2 tbsp. self-rising flour
1 can cream style corn
4 eggs
4 tbsp. pepper
1/2 c. bell pepper
1/2 c. onion
1 c. grated cheese or 1/2 c.
1/2 c. oil

Heat black skillet with little grease until smokes. Pour batter into skillet. Comes out crispy bottom. Cook until done at 450 degrees.

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“MEXICAN CORNBREAD”

 

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