Mexican Cornbread - cooking recipe

Ingredients

3 eggs
2/3 c. corn oil
1 c. buttermilk
1 c. cream-style canned corn
1 1/2 c. self-rising corn meal
1/2 chopped bell pepper
1 large chopped jalapeno pepper
1 chopped medium onion
1 c. shredded sharp Cheddar cheese
salt to taste

Preparation

Mix and pour into iron skillet.
Cook at 400\u00b0 until golden brown, approximately 30 minutes.