MEXICAN CORNBREAD 
2 c. cornmeal mix
1 c. milk
2 sweet peppers
2/3 c. oil
1 c. cream style corn
3 eggs
2 hot peppers
1 tbsp. sugar
Sliced cheese

Mix all ingredients and put half in pan. Let slices of cheese on top. Pour in remaining batter. Bake for 35 to 40 minutes at 350 degrees. Cut in squares.

 

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