Mexican Cornbread I

By Rebecca Henley

4.03 / 5

10min

1h

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1 cup self-rising cornmeal
½ cup self-rising flour
3 cups shredded Cheddar cheese
1 onion chopped
1 green bell pepper chopped
6 green chile peppers chopped
2 eggs beaten
1 (8 ounce) can creamed corn
¼ cup milk