mercredi 8 juin 2016

Mexican Cornbread



1 cup all purpose flour, 1 cup white cornmeal, 1 egg, 1/2 cup oil, 1 cup buttermilk, 1 can drained mexi-corn, 1 medium diced onion, 1 medium diced green pepper, 1 cup shredded cheese, 1/2 tsp red pepper. Stir ingredients together.

 Melt 1 tsp crisco in a cast iron skillet. Bake 30-35 minutes at 400

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