Mexican Cornbread - cooking recipe

Ingredients

1 c. corn meal
1 small can whole kernel corn (1 c.)
1 small jar pimento cheese spread
1 medium size onion, finely chopped
1/3 c. oil
pinch of salt
1 c. flour
1 to 2 finely chopped hot peppers
2 eggs
1/2 c. milk

Preparation

Combine all ingredients and mix well.
Pour into greased pan and bake as for regular cornbread at 425\u00b0 for 25 to 30 minutes, until cornbread sides pull away from pan.