Mexican Cornbread - cooking recipe

Ingredients

1 1/2 c. corn meal (self-rising)
1 c. cream corn
1/2 c. green peppers, chopped
2/3 c. Wesson oil
5 to 6 cheese slices
2 eggs
1 c. milk
pinch of soda

Preparation

Mix
all
ingredients
and put in a greased 9-inch black round skillet
or
baking
pan
(any shape).
Pour half of the ingredients in baking pan, then place the cheese squares on top (spread
around)
and
pour
remaining
ingredients
on
top of cheese.
Bake
40
to 45 minutes at 350\u00b0.
Remove and let cool. Slice and serve with meal.
This is very good to serve with any type
of
dried
beans, like pinto or navy.
Also good to serve with chili.
Great for a snack at work or school.