TEX-MEX CORNBREAD

1 cup cornmeal

 

1/3 cup all-purpose flour

2 tablespoons sugar

1/2 teaspoon salt

1 dash black pepper

2 teaspoons double-acting baking powder

1/2 teaspoon baking soda

2 eggs beaten

1 cup buttermilk

1/2 cup vegetable oil

8 3/4 creamed corn

1/3 cup yellow onions minced

2 tablespoons hot chili peppers minced

1 tablespoon green peppers minced

1 tablespoon pimientos minced

 

1/2 cup cheddar cheese, shredded

 

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 Combine the cornmeal, flour, sugar, salt, pepper,

baking soda and baking powder.

 

Combine the remaining ingredients and add

to the first mixture.

 

 Blend only until mixed; do not over mix..

 

Place mixture in a 10-inch greased baking pan.

 

 Bake in an iron skillet if you have one.

 

 Bake in a preheated 350-degree oven for

35 minutes or until cornbread is golden brown.