Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Plain cornmeal |
| 1 teaspoon | Salt |
| 3 teaspoons | Baking powder |
| 1 cup | Cream style corn |
| 2 \N | Eggs or egg sub. |
| 1 large | Bell pepper (chop fine) |
| 1 teaspoon | Butttermilk |
| 2 \N | Jalopeno peppers (chop fine) |
| 2 cups | Sharp cheese - grated |
| ½ cup | Chopped onion |
| ⅔ cup | Cooking oil |
| \N \N | Few shakes garlic powder |
Contributed to the echo by: Karen Lamm Originally from: Mom Mexican Cornbread
Mix all ingredients except cheese. Heat greased iron skillet and pour ½ the mixture into the pan. Put ½ of the grated cheese on top, then pour remaining mix over it. Put rest of the cheese on top. Bake for 35 minutes at 350F. Cool for at least 30 minutes before cutting.