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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is great served with any Mexican entree. My family just gobbles this up. Never any left over. Ingredients:
1 cup yellow cornmeal |
1/3 cup all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 eggs, beaten |
1 cup buttermilk |
1/2 cup vegetable oil |
1 (8 3/4 ounce) can cream-style corn |
1/3 cup chopped onion |
2 tablespoons chopped green peppers (mild, hot, or very hot, your choice) |
1/2 cup shredded cheddar cheese |
Directions:
1. In a mixing bowl, combine the first 6 ingredients.
2. In another bowl, combine the remaining ingredients.
3. Add to the dry ingredients and stir just until moistened.
4. Pour into a greased 9-inch square baking pan or 10 inch oven-proof skillet.
5. Bake at 350 for 30-35 minutes or until bread is golden brown and tests done.
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