MEXICAN CORN BREAD 
1 lb. lean ground beef
1 med. onion, chopped
1 c. self-rising cornmeal
1 c. grated Cheddar cheese
8 sm. hot peppers or banana peppers, chopped
1 c. buttermilk
2 eggs
1 can (1 c.) cream style corn

Saute beef and onions until brown. Add this to cornmeal, cheese, corn, peppers, eggs and buttermilk. Mix well. Bake at 350 degrees until brown.

 

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