Mexican Cornbread - cooking recipe

Ingredients

1 1/2 c. self-rising cornmeal
1 or 2 eggs
3 oz. sour cream
2 Tbsp. jalapeno peppers
8 oz. cream-style corn
1 1/2 c. chopped onion
2 Tbsp. chopped bell pepper
1 tsp. salt
1/2 c. oil
1/4 c. buttermilk
1/2 c. grated Velveeta cheese
1 tsp. hot powder (red pepper)
hot sauce

Preparation

Mix all ingredients, except cheese.
Pour half of mixture into greased skillet.
Sprinkle cheese over mix.
Pour remaining mix over cheese.
Bake slowly for 40 minutes or until golden brown.