Mexican Cornbread

By RoketJSquerl

Ingredients

• 1 1/4 cups self-rising cornmeal
• 1/4 cup self-rising flour
• 2 eggs
• 1 (11 ounce) can white shoepeg corn, drained (can use yellow corn)
• 1 (4 ounce) can diced green chili peppers, drained (can use 2 hot peppers of your choice)
• 1/2 cup finely chopped onion
• 1/2 cup green pepper, chopped
• 1 cup buttermilk
• 1/4 teaspoon baking soda
• 1/2 cup Mexican style cheese, shredded
• 4 tablespoon oil (I used two tablespoons of bacon grease and two of Canola oil)

Details

Adapted from thesouthernladycooks.com

Preparation

Step 1

Mix together cornmeal, flour,baking soda, eggs, and buttermilk with a spoon in a large bowl. Fold in corn, green pepper, chile peppers, onion and cheese. Spray your skillet with cooking spray, then add oil and grease and heat for a minute or two in oven. Add cornbread mixture. Bake in preheated 400 degree oven for 35 to 40 minutes until top is nice and brown and done in center. Cut into wedge-shaped pieces, slather with butter and ENJOY!