Mexican Cornbread
1 cup yellow cornmeal
1/2 cup flour
1 tsp. hot pepper seeds
1/2 tsp. soda
1 tsp. salt
1/4 cup sugar
1 cup creamed corn
1 small green pepper, diced
1 small onion, diced
1/2 lb. sharp cheddar cheese
1/2 cup oil
2 eggs
1 cup buttermilk
Mix all ingredients together in a large bowl, then pour into a greased 9 x 9 inch pan for thick cornbread, or a 9 x 13 inch pan for a thinner cornbread. Bake 35 to 50 minutes at 400 degrees, or until a toothpick comes out clean.
This is delicious served with one of our Hot Pepper Jams. Great served with potato soup, a ham dinner or soup beans.