Carolyn Siener's Layered Mexican Cornbread - Mexican Cornbread

• 1-1/2 cups (350 ml) self-rising cornmeal
• 1 cup (225 ml) milk
• 2/3 cup (150 ml) oil
• 2 eggs, slightly beaten
• 1 8-1/4 oz (231 grm). can cream style corn
• 2 jalapeno peppers, seeded and chopped**
• 1 large onion, chopped
• 1-1/2 cups (350 ml) shredded cheddar cheese

1. Preheat oven and a 10 1/2" iron skillet to 375 degrees (200 C.).
2. Mix the cornmeal, milk, oil, eggs, corn, peppers and onions well.
3. When oven and skillet are preheated, either spray the skillet with a vegetable nonstick cooking spray (like Pam) or pour some vegetable oil or about 1/4 of stick of butter into the pan, just enough to cover the bottom good.
4. Pour half of the cornmeal mixture into the hot skillet.
5. Add the cheddar cheese on top of this.
6. Pour the rest of the cornmeal mixture on top.
7. Bake on the middle rack of the oven for approximately 1 hour.
8. Take out and cool in the skillet on a cooling rack for approximately 10 minutes, then run a knife around the outside edges of the cornbread and turn out onto a large plate.

cornmeal, milk, oil, eggs, cream style corn, peppers, onion, cheddar cheese

Taken from online-cookbook.com/goto/cook/rpage/001C3C (may not work)