Mexican Cornbread - cooking recipe

Ingredients

2 c. cornmeal
2 eggs, beaten
1/2 c. oil
1 c. buttermilk
1 small can cream style corn
1 c. finely chopped peppers (mild or hot, your choice)
1 large onion, finely chopped
6 oz. shredded sharp cheddar cheese

Preparation

Mix first 5 ingredients, stir in peppers and onions. Pour 1/2 of batter into greased iron skillet and sprinkle half of cheese over batter. Pour in remaining batter and top with rest of cheese. Bake at 375\u00b0 for 35 - 40 minutes. Check with cake tester.