Mexican Corn Bread - cooking recipe

Ingredients

1 c. self-rising corn meal
1 c. self-rising flour
1 c. buttermilk
1 small can yellow cream-style corn
1/4 c. cooking oil
1 small onion, chopped
1 egg
4 slices cheese, cut in small pieces
2 jalapeno peppers, chopped

Preparation

Stir into corn meal and flour the onion, cheese and peppers before adding liquids and corn. Bake in tin pan at 400\u00b0 or in glass pan at 375\u00b0. The corn bread turns out much better if cooked about 3/4 inches thick.