MEXICAN CORNBREAD
INGREDIENTS
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1 1/4 cups self-rising cornmeal
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1/4 cup self-rising flour
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2 eggs
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1 (11 ounce) can white shoepeg corn, drained (can use yellow corn)
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1 (4 ounce) can diced green chili peppers, drained (can use 2 hot peppers of your choice)
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1/2 cup finely chopped onion
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1/2 cup green pepper, chopped
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1 cup buttermilk
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1/4 teaspoon baking soda
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1/2 cup Mexican style cheese, shredded
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4 tablespoon oil (I used two tablespoons of bacon grease and two of Canola oil)
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