Mexican corn bread

Yield: 1 servings

Measure Ingredient
1 cup Yellow cornmeal
⅓ cup All-purpose flour
2 tablespoons Sugar
1 teaspoon Salt
2 teaspoons Baking powder
½ teaspoon Baking soda
2 Eggs, beaten
1 cup Buttermilk
½ cup Vegetable oil
1 can (8-3/4 ounces) cream-style corn
⅓ cup Chopped onion
2 tablespoons Chopped green pepper
½ cup Shredded cheddar cheese

In a mixing bowl, combine first six ingredients. Combine remaining ingredients; add to dry ingredients and stir only until moistened.

Pour into a greased 9-in. square baking pan or 1 0-in. heavy skillet.

Bake at 350! for 30-35 minutes, or until bread is golden brown and tests done.

Yield: 8-10 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994 From: Michelle Bruce Date: 03-22-95 Submitted By HELEN PEAGRAM On 12-16-95

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