MEXICAN CORNBREAD 
1 1/2 c. cornmeal
1 c. buttermilk
2 eggs
1 tsp. salt
2 jalapeno peppers, chopped
1 c. sharp grated cheese
1 c. cream style corn
2/3 c. salad oil
3 tsp. baking powder
2 tbsp. minced bell peppers

Mix all together and bake in hot greased iron skillet. Bake 350 degrees for 35 to 40 minutes. Not good if too thick.

 

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