1 1/2 c. self-rising corn meal
1/2 c. self-rising flour
1/3 c. sugar
1 c. crushed corn (I use whole can)
1 medium green pepper, chopped
1 red pepper, chopped
1 large onion, chopped
1 1/2 c. buttermilk
1 1/3 c. oil
1 c. cheese (plus a little more)
Mix all ingredients, except cheese. Pour half of mixture into a 9 x
12 dish. Cook at 350 for 20-30 minutes. Sprinkle the 1 cup of
cheese on top and then add the rest of the cornbread mixture on top
of cheese. Put back in oven and bake 20-25 minutes. Sprinkle more
cheese on top. Do not overcook.
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