Mexican Cornbread

1 cup all purpose flour,

1 cup white cornmeal,

1 egg, 1/2 cup oil,

1 cup buttermilk

1 can drained mexi-corn,

1 medium diced onion,

1 medium diced green pepper,

1 cup shredded cheese,

1/2 tsp red pepper.

Stir ingredients together. Melt 1 tsp Crisco in a cast iron skillet. Bake 30-35 minutes at 400.

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