Mexican Corn Cake

Mexican Corn Cake (Serves 12-15)

by dale reinert

Ingredients

3 eggs

1 1/2 cups yellow corn meal

2 tsp baking soda

1 cup of cream style corn

1/4 cup of oil 1 cup of buttermilk

1 medium onion chopped

1 green bell pepper 2

red jalapeno peppers, seeded and chopped

8 oz. pkg. of shredded extra sharp cheddar cheese, divided

1 tsp kosher salt

Procedure

1. Mix the ingredients in this order adding half of the cheese in the batter.
2. Pour the batter into an oiled cast iron skillet or a dark metal 9x13 inch greased and floured baking pan.
3. Top with the other half of the cheese. Bake at 375 degrees for about one hour for the iron skillet and about 50-55 minutes for the baking pan. (This cake is designed to be very moist. For a drier cake, sautee all the veggies to remoe their moisture.)