MEXICAN STYLE CORNBREAD 
3 eggs
1 1/2 c. self rising meal
1 c. buttermilk
1/4 c. Wesson oil
1 can yellow cream style corn
1/2 green bell pepper, chopped
2 tbsp. pimiento
1 c. grated cheddar cheese
1/2 tsp. crushed hot peppers (red)

Mix together. Bake in large greased iron skillet at 450 degrees. One half recipe for small group.

 

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