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Ingredients:
1 cup yellow cornmeal
1/3 cup all-purpose flour
2 tbsp sugar
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 eggs, beaten
1 cup buttermilk
1/2 cup vegetable oil
1 can (8-3/4 ounces) cream-style corn
1/3 cup chopped onion
2 tbsp chopped green pepper
1/2 cup shredded cheddar cheese
Instructions:
In a mixing bowl, combine first six ingredients. Combine remaining
ingredients; add to dry ingredients and stir only until moistened.
Pour into a greased 9-in. square baking pan or 1 0-in. heavy skillet.
Bake at 350! for 30-35 minutes, or until bread is golden brown and
tests done.
Yield: 8-10 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Mexican Corn Bread (Rice) Recipe brought to you by Mexican Recipes To-Go
