HOT CORNBREAD
I first tasted this bread when we visited some good friends in Arkansas in the early '70's. I have made it on many occasions since then, particularly for card club and church functions. I enjoy my job as postal clerk at our local office, and spending time with our two children and five grandchildren.
Provided by Taste of Home
Time 45m
Yield 16-20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat eggs. Add buttermilk, corn, oil, cheese and peppers. Combine cornmeal, baking soda and salt; stir into egg mixture. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes.
Nutrition Facts :
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