Mexican Corn Bread

Pat Burnside

  • 1  1/2 self-rising corn meal
  • 1 small can cream style corn
  • 1 cup sour cream
  • 2/3 cup oil
  • 2 eggs
  • 2-3 jalapeno peppers, chopped
  • 1 bell pepper, chopped
  • 1 can sharp grated cheese

Preheat oven to 350°. Mix in order listed, except for grated cheese. Pour half of mixture into well greased hot 10 inch skillet. Sprinkle with half of cheese. Cover with remaining corn bread and cheese. Bake at 350° for 40 minutes.

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