Tex-Mex Corn Bread - cooking recipe

Ingredients

1 c. self-rising flour
1 c. self-rising cornmeal
1 egg, beaten
1 (11 oz.) can Mexicorn, drained
1 c. chopped onion
3 to 4 jalapeno peppers, seeded, deveined and diced
1 3/4 c. buttermilk
2 c. (8 oz.) shredded Cheddar cheese, divided

Preparation

Combine flour and cornmeal; set aside.
In another bowl, combine egg, corn, onion, pepper, buttermilk and 1 3/4 cups cheese.
Stir corn mixture into flour mixture.
Pour into a greased 10-inch ovenproof skillet.
Bake at 350\u00b0 for about 40 to 50 minutes or until bread tests done.
Top with remaining cheese and remove from the oven.
Yields 8 servings.