Mexican Corn Bread

Mexican Corn Bread




1 cup yellow corn meal

1/3 cup flour

2 tbsp sugar

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

2 eggs

1 cup buttermilk

1 can (8 3/4 ounces) cream-style corn

1/3 cup vegetable oil

1/3 cup chopped onion

2 tbsp chopped green pepper

1/2 cup shredded cheddar cheese

�

Preheat the oven to 350 F.� Grease a 10 inch overproof skillet or a 9 inch

square baking dish.� In a large bowl, combine the first six ingredients..� Whisk

together the eggs, buttermilk, corn, oil, onion, and green pepper.� Stir into

the dry ingredients just until moistened.� Fold in the cheese.� Pour into the

prepared baking dish of your choice.� Bake for 30-35 minutes or until a

toothpick inserted into the center comes out clean.

Makes 8 to 10 servings