Mexican Cornbread - cooking recipe

Ingredients

3 eggs
1 c. buttermilk
1/2 c. bell pepper, chopped
1 1/2 c. self-rising corn meal
1/3 c. Wesson oil
1 c. sharp Cheddar cheese, grated
3/4 tsp. cayenne pepper
1 c. cream-style corn

Preparation

Mix all ingredients, using only half of the Wesson oil in the batter.
The other half use in an iron skillet.
Pour into skillet and bake at 350\u00b0 until done, approximately 1 hour.