Subj:  Mexican Cornbread, DeltaRebel
From:  EBWATERS


Mexican Cornbread

Delicious with chili, stew, etc.

1 1/2 cups self-rising corn meal
1 tsp baking powder
1/2 cup vegetable oil
1 #2-can cream-style corn
1 cup sour cream
2 eggs
1 sm onion, chopped
1/2 cup bell pepper, chopped
1 jalepe o pepper, chopped (optional)
1/2 cup cheddar cheese, grated

Preheat oven to 425 degrees.  Combine all of the ingredients except  the cheese.  Pour
half of the mixture into a greased cast iron skillet.  Spread half the cheese on the mixture
in the skillet.  Pour the remaining mixture into the skillet and top with the remaining
cheese.  Bake for app. 25 minutes.





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