Mexican Cornbread I

1 cup self-rising cornmeal

½ cup self-rising flour

3 cups shredded Cheddar cheese

1 onion, chopped

1 green bell pepper, chopped

6 chopped green chile peppers

2 eggs, beaten

1 (8 ounce) can creamed corn

¼ cup milk

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.

In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.

Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.