MEXICAN CORN BREAD 
1 c. flour
1 c. corn meal
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. chili powder
2 eggs
1/2 c. milk
1/2 c. soft butter
1/4 c. finely diced green pepper
2 tbsp. chopped pimento
1/4 c. finely chopped onion

Sift together dry ingredients into large mixing bowl. Stir in corn meal. Add eggs, milk, butter, green pepper, onion and pimento. Beat vigorously until ingredients are well mixed. Turn into greased pan 425 degrees for 20 minutes.

 

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