Tex-Mex Cornbread
Ingredients:
1 box cornbread mix
1 egg
1/3c milk
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 jalipino peppers
Directions:
Remove stems, seeds and membranes from the peppers. Dice the peppers and place in a bowl. Blend the cornbread mix with the milk and egg and stir till smooth. Mix in the diced peppers.
Pour the mixture into a greased baking pan and place the pan on a trivet in a 12" dutch oven. Bake at 400 degrees for 15 - 20 minutes or until the cornbread is golden brown.
Use 28 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 14 lit briquettes on top and 14 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather.