Ruby Bates' Mexican Cornbread - cooking recipe

Ingredients

1 1/2 c. cornmeal
1 c. cream-style corn
2/3 c. Wesson oil
3 eggs
1 medium onion, chopped
1 bell pepper, chopped
1 c. sharp shredded Cheddar cheese
1 tsp. red pepper
1 Tbsp. flour

Preparation

Mix all ingredients together well.
Bake in a large iron skillet.
You may pour half of mixture into a medium size iron skillet and save the remaining mixture for next day, refrigerated. Bake in preheated oven at 350\u00b0 until brown.