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| MEXICAN CORNBREAD | |
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1 1/2 c. cornmeal 1 can Mexicorn 3 eggs 1 sm. onion, chopped 1 sm. bell pepper, chopped 2 c. grated cheese 2 to 3 pods hot pepper or Jalapeno 1 c. buttermilk 1/4 c. oil Put oil in bottom of skillet. Mix all ingredients together except for cheese. Pour half of mixture in skillet, then cheese, then other half of mixture. | |
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recipe reviews #162764
Stacy Walker (Illinois) says:
I prepared this cornbread this morning and it was absolutely amazing!! First time ever making Mexican cornbread. I did substitute cheddar cheese for mozzarella and omitted the bell pepper. Only because I was out. The cornbread rises beautifully and was very moist. A definite new addition to my cookbook!!!
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