Mexican Hot Corn Bread

Name: Mexican Hot Corn Bread
Ingredients: 3/4 c. corn meal; 1 tsp. salt; 1 1/2 tsp. baking powder; 2 eggs, well beaten; 1/2 c. buttermilk; 1/4 c. oil; 1/2 c. diced green pepper; 1/2 c. diced onions; 1/2 c. creamed corn; 1 (4 oz.) Ortego peppers, diced (orange label); 1 1/2 c. grated Cheddar cheese

11 ingredients

5 steps

Ingredients

3/4 c. corn meal
1 tsp. salt
1 1/2 tsp. baking powder
2 eggs, well beaten
1/2 c. buttermilk
1/4 c. oil
1/2 c. diced green pepper
1/2 c. diced onions
1/2 c. creamed corn
1 (4 oz.) Ortego peppers, diced (orange label)
1 1/2 c. grated Cheddar cheese

Directions

1

Mix all ingredients, except cheese.
2

Line a cast-iron skillet with foil; spray with Pam.
3

Pour in 1/2 batter; cover this with the cheese.
4

Add the rest of the batter, covering with cheese well. Bake at 375° for 25 minutes or until center is firm and done.
5

Cut in small cubes and serve warm or room temperature.