Mexican Hot Corn Bread - cooking recipe

Ingredients

3/4 c. corn meal
1 tsp. salt
1 1/2 tsp. baking powder
2 eggs, well beaten
1/2 c. buttermilk
1/4 c. oil
1/2 c. diced green pepper
1/2 c. diced onions
1/2 c. creamed corn
1 (4 oz.) Ortego peppers, diced (orange label)
1 1/2 c. grated Cheddar cheese

Preparation

Mix all ingredients, except cheese.
Line a cast-iron skillet with foil; spray with Pam.
Pour in 1/2 batter; cover this with the cheese.
Add the rest of the batter, covering with cheese well. Bake at 375\u00b0 for 25 minutes or until center is firm and done.
Cut in small cubes and serve warm or room temperature.