Mexican Corn Bread

• 3 c. corn meal
• 3 Tbsp. sugar
• 1/2 c. oil
• 1/2 c. butter
• milk
• 1/2 c. regular milk
• 1 green bell pepper
• 3 hot peppers
• 1 c. grated cheese
• 1 can cream-style corn
• 3 eggs
• 1 large onion, diced
• 1 c. oil
• 1 c. flour
• 3 eggs
• 1 c. sugar
• 1 tsp. vanilla
• 1 small box instant vanilla pudding
• 1 tsp. baking powder
• 1 c. pecans or walnuts, chopped
• 1 c. raisins
• 1 tsp. cinnamon

1. Stir in one ingredient at a time to avoid lumping.
2. Mix by hand.
3. Put into a greased Bundt pan or two bread pans, three if the small size.
4. Bake at 325u0b0 for 1 hour or until done.
5. Keep loosely covered at room temperature.

corn meal, sugar, oil, butter, milk, regular milk, green bell pepper, peppers, grated cheese, creamstyle corn, eggs, onion, oil, flour, eggs, sugar, vanilla, vanilla pudding, baking powder, pecans, raisins, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=818731 (may not work)