5 Feb 2009
|Cornmeal||1 1⁄2 Cup (24 tbs)|
|Canned cream style corn||1 Cup (16 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Minced green pepper||2 Tablespoon|
|Shredded sharp cheddar cheese||4 Ounce|
Combine all ingredients except cheese in a large bowl; stir well.
Pour half of mixture into a greased 10-inch iron skillet; top with cheese.
Add remaining cornmeal mixture.
Bake cornbread at 450Â° for 30 minutes or until done.
Mexican Cornbread Recipe