Mexican Cornbread

• 3 Tablespoons Butter
• 1-1/2 cup Corn Meal
• 1/2 cups All Purpose Flour (I Used Gluten Free)
• 1 teaspoon Baking Powder
• 1-1/2 cup Shredded Cheese
• 1 can (14 Oz. Size) Creamed White Corn
• 1 can (4 Oz. Size) Chopped Green Chilies
• 1/2 cups Buttermilk
• 1/2 cups Sour Cream
• 1/4 cups Finely Chopped Red Bell Pepper
• 2 whole Eggs, Beaten
• 1/2 teaspoons Salt

1. Preheat oven to 425u0b0F. Place butter in a large 14-inch cast iron skillet and put skillet in oven while it is preheating. Remove skillet when butter is completely melted.
2. In a medium size mixing bowl, combine all dry ingredients until well incorporated. Add the remaining ingredients and mix well.
3. Pour melted butter into the cornmeal mixture and lightly mix. Pour batter into preheated skillet.
4. Bake 20 minutes or until an inserted knife comes out clean.

butter, meal, flour, baking powder, shredded cheese, green chilies, buttermilk, sour cream, ubc, eggs, salt

Taken from tastykitchen.com/recipes/breads/mexican-cornbread-4/ (may not work)