MEXICAN CORNBREAD 
3/4 c. flour
1 tsp. salt
3/4 c. buttermilk
2 eggs
1 c. grated cheese
1 green pepper, chopped
1/2 c. corn meal
1 tsp. baking soda
1/3 c. oil
1 c. cream style corn
3 hot peppers, chopped
1 onion, chopped

Mix together and pour into long greased cake pan. Bake 35-45 minutes at 350 degrees.

 

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