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 and chopped fine
1/4 c. finely chopped onion
2 Tbsp. minced green peppers
1 c. shredded sharp Cheddar cheese
1 pkg. dry yeast, dissolved in 1/2 c. warm water
1 c. warm water
3/4 c. sugar
3 Tbsp. instant potato flakes

Preparation

Combine ingredients and let stand out all day.
Refrigerate that night.
After 3 days, take out and feed again.