Mexican Corn Bread
|Rising cornmeal||1 Cup (16 tbs)|
|Rising flour||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Sweet milk||1 Cup (16 tbs)|
|Whole kernel corn||1 Cup (16 tbs)|
|Cheese||1 Cup (16 tbs), grated|
|Onion||1⁄2 Cup (8 tbs), diced|
|Hot peppers||4 , chopped|
|Green bell pepper||To Taste, diced|
Mix cormneal, flour, sugar, oil, and milk.
Place half of mixture in bottom of 9-by-13 inch baking pan.
Sprinkle the corn, cheese, onion, and peppers over the cormneal mixture.
Spread remaining cornmeal mixture on top.
Bake at 425 degrees for twenty to twenty-five minutes or until done.