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Mexican Cornbread

From Augusta Locally Grown

<p>This is a delicious Mexican cornbread using several items in season and Freeman&#8217;s Mill self-rising cornmeal. If you like it spicier, add more hot peppers. You can also add a little chopped onion to the recipe.</p>
Source: Paula Freeman (Entered by Stacey Freeman)
Serves: 8-12 servings

1 1/2 cups Freeman's Mill self-rising cornmeal
1 large hot pepper, chopped fine
3 eggs, beaten
1 cup buttermilk
1 cup sharp cheddar cheese, grated
1 can creamed corn
2/3 cup vegetable oil
1/2 cup bell pepper, chopped fine

Step by Step Instructions
  1. Preheat oven to 375 degrees. Spray a 13x9 pan with cooking spray.
  2. Mix all ingredients together. Bake for approx. 35-45 minutes until golden brown.
  3. You may substitute 1 tbsp. hot pepper flakes for the hot pepper.