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Mexican Cornbread
From Augusta Locally Grown
<p>This is a delicious Mexican cornbread using several items in season and Freeman’s Mill self-rising cornmeal. If you like it spicier, add more hot peppers. You can also add a little chopped onion to the recipe.</p>Source: Paula Freeman (Entered by Stacey Freeman)
Serves: 8-12 servings
Ingredients
1 1/2 cups
Freeman's Mill self-rising cornmeal
1
large hot pepper, chopped fine
3
eggs, beaten
1 cup
buttermilk
1 cup
sharp cheddar cheese, grated
1 can
creamed corn
2/3 cup
vegetable oil
1/2 cup
bell pepper, chopped fine
Step by Step Instructions
- Preheat oven to 375 degrees. Spray a 13x9 pan with cooking spray.
- Mix all ingredients together. Bake for approx. 35-45 minutes until golden brown.
- You may substitute 1 tbsp. hot pepper flakes for the hot pepper.