Mexican Cornbread #2

Ingredients

190 gr cornmeal
3 gr salt
14 gr baking powder
240 ml cream style corn
2 eggs
1 bell pepper
5 ml butttermilk
2 jalopeno peppers
250 gr sharp cheese
60 gr onion
160 ml cooking oil

Instructions

Few shakes garlic powder Contributed to the echo by: Karen Lamm Originally from: Mom Mexican Cornbread Mix all ingredients except cheese. Heat greased iron skillet and pour half the mixture into the pan. Put half of the grated cheese on top, then pour remaining mix over it. Put rest of the cheese on top. Bake for 35 minutes at 180ºC . Cool for at least 30 minutes before cutting.