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This cornbread is delicious with lots of flavors incorporated in the recipe.1 1/4 cups self-rising cornmeal 1/4 cup self-rising flour 2 eggs 1 (11 ounce) can white shoepeg corn, drained (can use yellow corn) 1 (4 ounce) can diced green chili peppers, drained (can use 2 hot peppers of your choice) 1/2 cup finely chopped onion 1/2 cup green pepper, chopped 1 cup buttermilk 1/4 teaspoon baking soda 1/2 cup Mexican style cheese, shredded 4 tablespoon oil (I used two tablespoons of bacon grease and two of Canola oil) Mix together cornmeal, flour,baking soda, eggs, and buttermilk with a spoon in a large bowl. Fold in corn, green pepper, chile peppers, onion and cheese. Spray your skillet with cooking spray, then add oil and grease and heat for a minute or two in oven. Add cornbread mixture. Bake in preheated 400 degree oven for 35 to 40 minutes until top is nice and brown and done in center. Cut into wedge-shaped pieces, slather with butter and ENJOY! Don’t Forget to Pin! © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 27,000 e-mail subscribers and they are always the first to know about any new posts. You will be able to “share” these by looking below and clicking on Facebook, Twitter or Pinterest to share with your friends. Click on the picture of the little printer below if you want to print the tip.