Hot Mexican Cornbread - cooking recipe

Ingredients

1 1/2 c. yellow corn meal (self-rising)
2 eggs, beaten
2 Tbsp. chopped green pepper
1 c. sour cream
1 c. cream-style corn
1 c. shredded Cheddar cheese
1 small onion, chopped
1/4 c. vegetable oil
1 or 2 jalapeno peppers, chopped

Preparation

Stir all together except cheese.
Pour half the batter into a hot greased 10 1/2-inch cast-iron skillet.
Sprinkle evenly with half the cheese.
Pour remaining batter over cheese.
Top with remaining cheese.
Bake at 350\u00b0 for 35 to 40 minutes.