Mexican Cornbread #2
| Yield: | 8 Servings |
| Categories: | Mexican, Breads |
| 1 1/2 | c | Plain cornmeal |
| 1 | ts | Salt |
| 3 | ts | Baking powder |
| 1 | c | Cream style corn |
| 2 | Eggs or egg sub. | |
| 1 | lg | Bell pepper; (chop fine) |
| 1 | ts | Butttermilk |
| 2 | Jalopeno peppers; chop fine | |
| 2 | c | Sharp cheese - grated |
| 1/2 | c | Chopped onion |
| 2/3 | c | Cooking oil |
| Few shakes garlic powder |
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