Mexican Cornbread
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A american take on mexican cornbread, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 1/2 c. meal
- 2 eggs
- 1 c. buttermilk
- 1 can corn
- 1/2 c. salad oil
- 1 Tbsp. onion
- 1/2 red bell pepper
- 2 hot peppers
- 1 c. sharp cheese
Method
Mix all of the ingredients and put into a medium sized baking skillet.
Bake at 350° for 35 to 40 minutes.
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