Mexican Cornbread - cooking recipe

Ingredients

1 1/2 cups self rising cornmeal
1 can (17 oz.) cream style corn
3/4 cup milk
1/4 cup oil
8 oz. pkg. shredded cheddar cheese
1 large onion chopped
2 eggs beaten
3 large hot peppers
2 Tbsp. sugar
bacon bits (optional)

Preparation

Combine all ingredients.
Pour into greased skillets.
Bake at 425 degrees for 30 to 40 minutes.
Makes 2 (10 inch) skillets or large rectangular baking dish.