Mexican Cornbread - cooking recipe

Ingredients

1 c. yellow cornmeal
1/2 tsp. salt
1/2 tsp. soda
1/3 c. melted shortening
2 eggs, beaten
1 small can cream-style corn
2/3 c. buttermilk
1 c. grated cheese
1 small can chili peppers, chopped

Preparation

Combine meal, salt and soda and mix well.
Stir in shortening and eggs and mix well.
Stir in corn and buttermilk.
Spoon half mixture in greased 12-inch heavy skillet.
Sprinkle cheese and chopped peppers over mixture and cover with remaining half of cornmeal mixture.
Bake at 375\u00b0 for 30 to 40 minutes.