INGREDIENTS
1 1/2 cups
self-rising cornmeal
1 cup
buttermilk
2
eggs
1 tbsp
chopped bell pepper
1 cup
cream-style corn
2 tbsp
finely chopped jalapenos (or 1/2 teaspoon cayenne or dried red pepper flakes)
1 1/2 cups
grated sharp Cheddar cheese
1/2 cup
cooking oil or bacon drippings
1
medium onion, chopped
1 tsp
olive oil
2
garlic cloves, minced
1/2 cup
tomato sauce
2 15 ounce cans
pinto beans, rinsed and drained
1 cup
beef broth
1 tbsp
hot sauce
1/4 tsp
salt
1/4 tsp
ground cumin
1/2 tsp
pepper
1
to 2 tablespoons red wine vinegar