Mexican Cornbread - cooking recipe

Ingredients

2 c. self-rising cornmeal
1 (15 oz.) can cream-style corn
1 c. buttermilk
3/4 c. Wesson oil
3 eggs
1/3 c. sliced jalapeno peppers
1/2 each green and red peppers, chopped
2 c. sharp Cheddar cheese, grated

Preparation

Mix together all ingredients except cheese.
Pour a thin layer of batter in greased iron skillet.
Add cheese.
Pour in remaining batter.
Bake at 375\u00b0 for 45 to 60 minutes.
Watch while baking, as time can vary.