Tuesday, February 1, 2011
Mexican Corn Bread
1 cup milk
1½ cup corn meal
½ cup vegetable oil
1-10 oz can Southwestern style corn
1 pod hot pepper (optional, can substitute with ½ tsp black pepper)
½ sweet green pepper chopped (again, optional)
1 tsp salt
1 cup shredded cheddar cheese
Mix in order given, pour into 8x8 pan and bake at 425º for 30-35 minutes.
I like serving it with refried beans. Simple, filling, and delicious!