Mexican Cornbread

• 1 1/2 cups self-rising cornmeal (I prefer White Lily)
• 1 cup milk
• 1/2 teaspoon baking soda
• 2 eggs
• 1 (15 ounce) can cream-style corn
• 1/2 lb sharp cheddar cheese (grated)
• 1 onion (chopped)
• 1 small green bell pepper (chopped)
• 1 small red bell pepper (chopped)
• 1 hot pepper (chopped)
• 2 spring onions (chopped)
• 1/2 cup canola oil

1. Heat oven to 350 degrees. Divide oil and coat 2 iron skillets. Place skilets in oven to preheat oil while oven is preheating.
2. Mix all the ingredients in order on list and stir in each item. Add hot oil from skillets to mixture last. Mixture shouldsizzle a little and pans should sizzle when you pur misture mix into them. Pour mixture in skillets and bake in oven for 1 hour.

cornmeal, milk, baking soda, eggs, creamstyle, cheddar cheese, onion, green bell pepper, red bell pepper, hot pepper, spring onions, canola oil

Taken from www.food.com/recipe/mexican-cornbread-448338 (may not work)