Mexican Cornbread - cooking recipe

Ingredients

1 1/2 c. meal
1/4 c. onion, chopped
1 c. canned creamed corn
1 c. buttermilk
2 Tbsp. bell pepper
1/2 c. oil
1 c. (4 oz.) sharp cheese, grated
2 eggs, beaten
1 Tbsp. baking powder
1 tsp. salt
1 tsp. sugar
2 jalapeno peppers, chopped

Preparation

Combine all ingredients except cheese.
Stir well.
Pour half into a greased 10-inch iron skillet.
Top with cheese.
Add remaining corn meal mixture.
Bake at 450\u00b0 for 30 minutes or until done.