Mexican Cornbread

2 cups self-rising yellow cornmeal
2 large egg
1/2 cup vegetable oil

1 cup whole milk or buttermilk

1 small can cream style corn

1/2 bell pepper chopped
1 onion, finely chopped

12 oz. Cheddar cheese grated (save 1/2 for top)
2 tablespoons finely chopped jalapenos, or to taste

Directions

Preheat oven to 350 degrees F.

Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, egg, oil, milk and mix. Stir in bell pepper, onion, 1/2 cheese, and jalapenos. Pour into prepared pan. Bake for 20 to 25 minutes, add remaining cheese and bake 20 more minutes or until golden. 

really old recipe found in back of Mom's cabinet