Hot Mexican Cornbread - cooking recipe

Ingredients

3 c. self-rising cornmeal
1 1/2 c. buttermilk
1 stick margarine
1 (17 oz.) can cream-style corn
2 banana peppers
1 to 2 long hot peppers
2 c. grated Cheddar cheese
3 eggs

Preparation

Mix
together cornmeal, buttermilk, corn, peppers, eggs and Cheddar
cheese.
Melt margarine and add to mixture; pour into a 9
x 12-inch pan (a nonstick pan works best).
Bake at 350\u00b0 until done, approximately 45 minutes.