Mexican Corn Bread - cooking recipe

Ingredients

1 c. self-rising cornmeal
1/2 tsp. red pepper
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1/2 c. shredded low-fat cheddar cheese
1 c. skim milk
2 eggs, beaten
1 (8 1/2 oz.) can cream style corn

Preparation

Combine cornmeal and red pepper in bowl. Add remaining ingredients; mix well. Spoon into 8X8 baking pan sprayed with nonstick cooking spray. Bake at 450 degrees for 25 minutes or until golden brown. Cut into 2 inch square.