Mexican Corn Bread - Yummy

I love Mexican Corn Bread. I eat a lot of it in winter when we have beans. I cook the beans on our heat stove so it does not take any electric. In fact that is how I do all my cooking in winter.  As the weather cools, my mind goes to what I call "winter" foods. :)

I thought you may enjoy my recipe. I have used this same recipe for years and it never fails to be wonderful and it is so easy. The good thing about this recipe is that you can adapt it for your personal tastes. You can omit the peppers if you want, you can add onions if you want and you can mix a variety of cheese.  You don't have to use yellow cornmeal.  White cornmeal makes wonderful Mexican Corn Bread as well.  The possibilities are only limited by your imagination.

Mexican Cornbread

1 & 1/2 cups self rising -  yellow cornmeal
1 cup buttermilk
3 eggs
2/3 cup veg. oil
1 tsp. sugar
1 tsp. salt
1 can (16 oz.) creamed corn
1 cup grated, sharp cheddar cheese
1 onion, chopped
1 green pepper, chopped
banana peppers, chopped... in winter I just use hot banana pepper rings like
Vlasic or any brand for that matter. You can use as many or as few as you want.

Mix all ingredients until well blended.
Pour into 13x9 greased pan. Bake in 400 degree oven for about  40-45 minutes.
     You can also make this in muffin pans if you'd rather.