Buttermilk Mexican Corn Bread - cooking recipe

Ingredients

1 c. all-purpose flour
3/4 c. yellow cornmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk
2 eggs, lightly beaten
6 Tbsp. Pace picante sauce
1/4 c. butter or margarine, melted and cooled

Preparation

Combine flour, cornmeal, baking powder, baking soda and salt in large bowl.
Add buttermilk, eggs, picante sauce and butter. Stir just until ingredients are blended.
Pour into well-greased 8-inch square baking pan.
Bake at 425\u00b0 for 25 to 30 minutes or until golden brown.
Makes 6 to 8 servings.