Mexican Cornbread

• 14 cup milk
• 12 cup oil (split below)
• 6 ounces shredded cheddar cheese
• 1 cup chopped onion
• 12 cup chopped bell pepper
• 14 teaspoon black pepper
• 1 14 cups yellow self-rising cornmeal
• 3 eggs
• 1 (15 ounce) can whole kernel corn

1. Preheat oven to 425 degrees.
2. Pour 1/4 cup oil into 10" cast iron skillet.
3. Preheat the skillet while you mix the cornmeal.
4. In a large bowl, beat 3 eggs with 1/4 milk and remaining 1/4 cup oil.
5. Add corn, cornmeal, onion, bell pepper, pepper, and cheese, mixing well.
6. Pour mixture into preheated skillet.
7. Bake 30 minutes, until top is golden brown.

milk, oil, cheddar cheese, onion, bell pepper, black pepper, yellow selfrising, eggs, whole kernel corn

Taken from www.food.com/recipe/mexican-cornbread-506478 (may not work)