Mexican corn bread (rice)

Main Ingredient: Cereals Grains Corn
Course: Bakery Pastry
Cuisine: Various North American Various South American
Yield:

Mexican corn bread (rice) ingredients

1 c Yellow cornmeal
1⁄3 c All-purpose flour
2 T Sugar
1 t Salt
2 t baking powder
1⁄2 t Baking soda
2 Eggs, beaten
1 c buttermilk
1⁄2 c Vegatable oil
1 cn (8-¾ ounces) cream-style
Corn
1⁄3 c Chopped onion
2 T Chopped green pepper
1⁄2 c Shredded Cheddar cheese

Cooking Mexican corn bread (rice)

1. In a mixing bowl, combine first six ingredients.
2. Combine remaining ingredients; add to dry ingredients and stir only until moistened.
3. Pour into a greased 9-in.
4. Square baking pan or 1 0-in.
5. Heavy skillet.
6. Bakei at 350! for 30-35 minutes, or until bread is golden brown and tests done.
7. Yield: 8-10 servings.