Mexican Cornbread - cooking recipe

Ingredients

1 1/2 cup self-rising cornmeal
1 - 8 ounce can yellow cream corn
1/2 cup vegetable oil
2 eggs
1 - 8 ounce sour cream
1/2 cup onion (chopped)
1/2 cup green pepper (chopped)
2 - 3 jalapeno peppers (chopped)

Preparation

Preheat oven to 450 degrees.
Pour small amount of oil into a 8 x 10 inch iron skillet and put in oven to heat.
Add corn, vegetable oil, eggs, sour cream, onion, green pepper, and jalapeno peppers to corn meal.
Stir until well mixed.
Pour into hot skillet and bake for 30 - 40 minutes, until golden brown.