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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


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.

Recipe yields 1 pan of cornbread.

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