Hot Mexican Corn Bread - cooking recipe

Ingredients

2 eggs, beaten
1 c. cream-style corn
1 c. sour cream
1/2 c. salad oil
1 1/2 c. self-rising corn meal
1 (8 oz.) jar Joyously peppers, drained, chopped and dried on paper towel
1 c. grated Cheddar cheese

Preparation

Mix together the first 5 ingredients.
Pour half of batter into a greased 9-inch square pan.
Arrange drained peppers on the batter.
Sprinkle 1/2 cup of cheese over peppers and batter.
Pour remaining batter on top.
Sprinkle remaining cheese on top.
Bake at 350\u00b0 for 1 to 1 1/2 hours.