Corn Bread

I am not a huge fan of corn bread at all. That is until I found this recipe. It isn't really like bread at all being more cake"y"  and solid and filled with things that more bland and boring corn bread is often missing.


Mexican Corn Bread

3 eggs
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!