MEXICAN CORNBREAD 
1 c. self rising flour
1 c. self rising cornmeal
1 c. sweet milk
1 egg
Pinch of salt
1/3 c. oil
1 med. onion, chopped
1/2 c. chopped green and red bell pepper
1/2 c. cream corn
1/2 c. cheddar cheese, grated
1/2 tsp. crushed red pepper

Mix and bake in greased cornstick pan or muffin pans. Can be made in cake of bread. Bake at 400 degrees until golden brown. Serves 6.

 

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