Mexican Cornbread - cooking recipe

Ingredients

1 1/2 c. corn meal
1 c. 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 and minced
1/4 c. finely chopped onion
2 Tbsp. minced green pepper
1 c. sharp Cheddar cheese, shredded

Preparation

Combine ingredients except cheese in large bowl and stir well. Pour half of mixture into a greased 10-inch iron skillet.
Top with cheese.
Add remaining corn meal mixture.
Bake at 450\u00b0 for 30 minutes or until done.
Yields 10 to 12 servings.