Mexican Cornbread

Name: Mexican Cornbread
Ingredients: 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

12 ingredients

2 steps

Ingredients

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

Directions

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.