Mexican Cornbread

1 cup yellow cornmeal mexican-cornbread

1/2 cup flour

1 tsp. hot pepper seeds

1/2 tsp. soda

1 tsp. salt

1/4 cup sugar

1 cup creamed corn

1 small green pepper, diced

1 small onion, diced

1/2 lb. sharp cheddar cheese

1/2 cup oil

2 eggs

1 cup buttermilk

Mix all ingredients together in a large bowl, then pour into a greased 9 x 9 inch pan for thick cornbread, or a 9 x 13 inch pan for a thinner cornbread. Bake 35 to 50 minutes at 400 degrees, or until a toothpick comes out clean.

This is delicious served with one of our Hot Pepper Jams. Great served with potato soup, a ham dinner or soup beans.