Mexican Corn Bread - cooking recipe

Ingredients

1 large can cream-style corn
1/2 c. Wesson oil
1/2 c. buttermilk
1 c. corn meal
1 1/2 c. chopped onions
2 or 3 pods jalapeno peppers, chopped
3 eggs
1 c. chopped or shredded cheese

Preparation

Blend corn meal, buttermilk and Wesson oil together.
Beat eggs slightly and add to mixture.
Stir in other ingredients (corn, onions, cheese and pepper).
Pour into greased skillet or rectangle baking pan.
Bake at 325\u00b0 for 25 minutes, or until done.
(Test of doneness:
Cleanliness of knife stuck into mixture.)