Saturday, May 6, 2017
Mexican Cornbread
Mexican Cornbread
1 cup all purpose flour
1 cup white cornmeal
1 egg
1/2 cup oil
1 cup buttermilk
1 can drained mexi-corn
1 medium diced onion
1 medium diced green pepper
1 cup shredded cheese
1/2 tsp red pepper
Stir ingredients together.
Melt 1 tsp crisco in a cast iron skillet.
Bake 30-35 minutes at 400
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