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. self-rising cornmeal
- 1 small can cream-style corn
- 1 bell pepper, chopped
- 3 eggs
- 2/3 c. Crisco oil
- 1 c. grated American cheese
Method
Mix all ingredients and bake in 350° oven for 25 to 30 minutes.
When bread is done, melt cheese on top.
Bake in 7 x 11-inch well oiled pan.
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