Recipes from Mexico :: Mexican Tortillas and Breads
1 c. buttermilk 1 c. cornmeal 1 c. flour 3 Tbsp. sugar 1 tsp. baking powder 1/2 tsp. baking soda 2 eggs 4 Tbsp. melted shortening 1 c. cream-style corn 1 c. grated Cheddar cheese 3 diced jalapeño peppers or 1 can diced green chile peppers 1 (4 ounce) jar sliced pimento If using green chile peppers, dice them. Combine buttermilk and cornmeal. Let stand 1/2 an hour. Preheat oven to 375 degrees fahrenheit. Add remaining ingredients. Mix well. Pour into a 13 x 9-in. greased pan and bake for 1/2 an hour.
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