Tuesday, November 3, 2009

Mexican Cornbread

2 cups self-rising cornmeal
1/2 cup bell pepper chopped
1/4 tsp. red pepper
1 cup buttermilk
1 cup cheddar cheese
1 cup cream style corn
3/4 cup wesson oil *
3 eggs

Mix in order given.
*Put 1/2 of oil in baking dish and remainder in mix.
Bake 375 degrees for 1 hour.

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