MEXICAN CORNBREAD 
1 1/2 c. self-rising meal
3 eggs, well beaten
1 c. sweet corn
1/2 c. Wesson oil
1 c. buttermilk
1/2 bell pepper, chopped fine
1 long hot pepper, chopped fine
1 c. grated sharp cheese

Mix together in bowl all ingredients, except cheese. Pour 1/2 batter in 9 x 14 inch greased and floured pan. Sprinkle cheese on top of this batter. Pour remaining batter on top of cheese. Bake at 375 degrees until brown. Approximately 45 minutes.

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“MEXICAN CORNBREAD”

 

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