MEXICAN CORN BREAD 
2 c. yellow self-rising cornmeal
2 beaten eggs
1/2 c. oil
1 sm. can creamed corn
2 (or more, if desired), jalepeno peppers (from jar)
1/2 green bell pepper
2 med. chopped onion
1 c. milk
1 c. (or as desired) grated Cheddar cheese

Mix all ingredients except cheese and pour 1/2 into skillet or baking dish sprayed with Pam. Top with 1/2 of cheese. Pour remaining batter over cheese and top with remaining cheese. Bake at 350 degrees for 45 minutes.

 

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