Thursday, February 7, 2013

Mexican Cornbread


2 Cups cornmeal
1/4 cup sugar
2/3 cup oil
3 eggs
1 small onion (diced)
15 oz. can creamed corn
1 cup buttermilk
1 cup shredded cheese
1 small bell pepper (diced)
1 to 5 jalepeno's (as desired)

Directions:
Mix all together and bake at 350 for 45 minutes

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