Name: Jeannine'S Quick And Easy Mexican Cornbread
Yield: 4 servings
Ingredients: 1 1/2 to 2 c. self-rising cornmeal mix (Aunt Jemima); some salt; 1 can cream-style corn; 1 c. frozen corn; 3/4 c. corn oil; 2 eggs; 2 jalapeno peppers, deveined, seeded and chopped finely; some chopped pimentos or red bell pepper; 3/4 c. grated cheese; 1 c. or so buttermilk (enough to make it the right consistency)

1

Mix all together, but the cheese.

2

Cook in an iron skillet. This is also very good cooked in cornbread stick pans.

3

I spray them with Pam and fill half full of the mixture and sprinkle the cheese in the middle.

4

Add more mixture on top.

5

Cook in a 375u00b0 or 400u00b0 oven until very brown.

6

This helps keep from sticking.

7

If you use an iron skillet to cook, be sure you cook at least an hour, because it will not get done on inside.

Jeannine'S Quick And Easy Mexican Cornbread

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