Mexican cornbread

A recipe from my mom that's a family tradition.

Ingredients:

• 2 cups self-rising cornmeal*
• 2 eggs
• 1 cup buttermilk
• 1/3 cup oil
• 1 small can cream style corn
• 1/2 cup chopped onion (about 1 small)
• 1/2 cup chopped green bell pepper (about 1 small)
• 1 cup grated sharp cheddar cheese

Preparation:

Mix together cornmeal, eggs, buttermilk, oil and corn. Fold in onion, pepper and cheese. Pour into a greased 8x8 pan. (I normally use Pyrex.) Bake at 450 F for 30 minutes.

~Serves ?~

Note: You can add 1 tablespoon crushed red cayenne pepper for a hotter recipe.


*Self-rising cornmeal seems to be something you can only find in the South. If you're stuck using regular cornmeal, add 1 teaspoon baking soda and 1 teaspoon salt; prepare as directed.