Mexican Corn Bread

Sallie Brantley

  • 1 1/2 cup corn meal
  • 1 cup cream style corn
  • 1 cup sour cream or buttermilk
  • 2/3 cup salad oil
  • 3 eggs
  • 2 Tbsp Bell pepper, chopped fine
  • 2 Tbsp pimento
  • 1 tsp sugar
  • 1 medium onion, chopped
  • 1 cup grated cheese
  • 1 tsp salt
  • 2 Jalapeno peppers, chopped fine

Mix all ingredients, except 1/2 cup cheese – reserve for top.

Bake in preheated greased iron skillet in hot oven until brown.





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