Mexican Cornbread - cooking recipe

Ingredients

1 1/2 c. cornmeal
1 c. canned cream-style corn
1 c. buttermilk
1/2 c. vegetable oil
2 eggs, beaten
1 Tbsp. baking powder
1 tsp. salt
1 tsp. sugar
2 jalapeno peppers, seeded
1/4 c. finely chopped green pepper
1 c. (4 oz.) shredded sharp Cheddar cheese

Preparation

Combine
all ingredients except cheese in a large bowl; stir well.
Pour
half
of mixture into a greased 10-inch iron skillet; top
with
cheese.
Add
remaining mixture;
bake at 450\u00b0 for 30 minutes, or until done.
Makes 10 to 12 servings.