MEXICAN CORNBREAD 
1 lg. can cream-style corn
1 c. buttermilk or sweet milk
2 c. meal, self-rising
2/3 c. Wesson oil
1/4 c. sugar
Pinch of salt
1 bell sweet pepper
1 or 2 sm. pods of hot pepper or dash black pepper
1 onion
1 c. grated cheese
3 eggs
1/2 tsp. baking powder

Mix and bake at 350 degrees until done.

 

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