Mexican Cornbread

This week’s featured recipe is from Mrs. Lucy Fulk. I found it in the recipe book called “Cooking in Circles” by the Susanna Wesley Circle of Mt Mitchell United Methodist Church, Kannapolis, NC. [© 1974]

Mexican Cornbread

  • 1 cup corn meal (self-rising)
  • 1/2 cup flour
  • 1 onion, chopped
  • 1/2 tsp black pepper or dried red pepper
  • 1/2 cup oil (corn)
  • 1 cup cream style corn
  • 1/2 cup grated cheese
  • 2 eggs
  • 1 cup buttermilk

Bake 45 minutes at 350 degrees or until done.