Mexican Corn Bread - cooking recipe

Ingredients

1 c. corn meal (self-rising)
1/2 c. flour (self-rising)
1/3 c. cooking oil
1 Tbsp. sugar
1 c. cream-style corn (rinse can with 1/2 c. water and add to mix)
2 eggs
1 small onion, chopped (optional)
3/4 c. grated Cheddar cheese
1 to 3 jalapeno peppers, chopped finely

Preparation

Mix all ingredients together.
Heat a small amount of oil in a large, heavy skillet.
Add corn bread batter.
Bake at 450\u00b0 for about 25 minutes, or until golden brown.
(I add water to make a real soft batter and have the skillet real hot when batter is added.)
This is especially good with black-eyed peas.