Mexican Cornbread - cooking recipe

Ingredients

1 small (8 1/2 oz.) can creamed corn
3 eggs
1 c. sour cream
3/4 c. corn oil
1 c. self-rising cornmeal
2 tsp. salt
1 pod hot pepper
3 tsp. sugar
1/2 c. bell pepper
1/2 c. chopped celery
1/2 c. chopped onions

Preparation

Mix all ingredients well.
Bake at 350\u00b0 until done, about 45 minutes.