Mexican Cornbread - cooking recipe

Ingredients

1 1/2 C. self-rising meal
3 eggs, beaten
2/3 C. cooking oil (1/3 for bread; 1/3 for skillet)
1 C. buttermilk
1 C. cream corn
1 large hot pepper, seeded and chopped
1/2 large bell pepper, seeded and chopped
1 C. Cheddar cheese (more if desired)

Preparation

Pre-heat oven to 375 degrees.
Mix all ingredients except cheese and 1/3 C. oil.
Put 1/3 C. oil in an iron skillet.
Heat skillet for several minutes in oven.
Pour half of mixture into skillet; sprinkle on half of cheese.
Pour remaining batter into skillet, and cover with remaining cheese.
Bake for 45 to 60 minutes or until tooth pick comes out clean.