MEXICAN CORNBREAD 
2 c. self-rising cornmeal
2 jalapeno peppers, canned
1/2 c. bell pepper, chopped
3 eggs, beaten
1 1/2 c. cream style corn
2/3 c. cooking oil
1 c. buttermilk
1 c. sharp grated cheese

Mix all ingredients except cheese. Pour half of mixture - sprinkle with grated cheese on top of it, then add other half. Bake at 375 degrees, 40 minutes.

 

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