MEXICAN CORN BREAD 
1 1/2 c. self-rising meal
1 (4 oz.) can chili peppers, chopped
1/2 c. bell pepper, chopped
1 c. cream style corn
2/3 c. cooking oil
1 c. buttermilk
3 eggs, beaten
1 c. sharp cheese

Mix all ingredients, but cheese. Pour half of batter in greased pan. Add cheese, then other half of batter. Bake at 375 degrees for 40 minutes or until brown.

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