Mexican Cornbread

1 cup all purpose flour,

 1 cup white cornmeal, 

1 egg, 1/2 cup oil,

 1 cup buttermilk

1 can drained mexi-corn, 

1 medium diced onion, 

1 medium diced green pepper,

 1 cup shredded cheese,

1/2 tsp red pepper.

 Stir ingredients together. Melt 1 tsp Crisco in a cast iron skillet. Bake 30-35 minutes at 400. 

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