Mexican Cornbread - cooking recipe

Ingredients

2 c. cornmeal
1 Tbsp. flour
2 egg whites
2 Tbsp. mayonnaise
milk
hot pepper juice to taste
chopped peppers (if desired)
whole kernel corn
pinch of salt
1 Tbsp. Crisco, melted

Preparation

Mix all ingredients together until it is a little soupy (not too soupy - thick soupy).
Pour into hot black iron pan.
Cook on 450\u00b0 for 15 to 25 minutes.