Tex-Mex Corn Bread

Tex-Mex Corn Bread

Miz Helen's Kitchen

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

2 jalapeno peppers, seeded, chopped fine

1 cup chopped yellow onion

3 cloves garlic, minced

1 cup green chilies, chopped

1-1/2 cups whole kernel corn

1/4 cup shortening or vegetable oil plus 2 tablespoons

1 cup all purpose flour

1 cup yellow corn meal

4 teaspoons baking powder

1/2 teaspoon salt

2 eggs,beaten

1/2 to 3/4 cup milk

2 cups sharp cheddar cheese

Directions

In a large mixing bowl, stir together the flour, corn meal, baking powder, and salt, then set aside.

In a large iron skillet melt 2 tablespoons shortening or vegetable oil.

Saute the peppers, onions, and garlic until the onions are clear.

Add the jalapeno's, corn and green chilies. Mix well and cook until heated through, then remove the skillet from the heat.

In the mixing bowl with the flour, add the beaten eggs and milk, mixing until it is completely blended. If the batter is to stiff, add just a little more milk.

Add the cooked vegetables from the iron skillet and the cheese to the batter, mix well.

Melt the 1/4 cup of shortening or vegetable oil in the empty skillet and pour all but 2 tablespoons into the batter and mix until well blended.

Pour the batter into the skillet and bake in a preheated 400 degree oven for 35 minutes, until golden brown on top.

Serve hot.

Enjoy!