Mexican Cornbread - cooking recipe

Ingredients

1 large can cream-style corn
1 c. sour cream
1 3/4 c. self-rising meal
1/2 chopped bell pepper
6 jalapeno peppers, chopped
2 tsp. salt
2 eggs, beaten
1 1/2 onions, chopped
3/4 c. Wesson oil
10 to 12 oz. grated cheese (Cheddar)

Preparation

Pour half of the batter in skillet. Top with half of the cheese.
Spoon rest of batter on top as not to disturb cheese. Top with remaining cheese. Bake 45 minutes.
Cool 10 minutes.