Mexican Skillet Cornbread

• 3 tablespoons vegetable oil (can use more)
• 1 medium onion, chopped
• 1 tablespoon fresh minced garlic (or to taste)
• 1 bell pepper (red or green seeded and chopped)
• 1 jalapeno pepper, seeded and finely chopped
• 1 (15 ounce) can corn kernels, drained
• 1 1/2 cups cornmeal mix (use the packaged store-bought)
• 1 teaspoon sugar
• 1/2 teaspoon cumin
• 1 cup Mexican blend cheese (or use old cheddar)
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup vegetable oil

1. Set oven to 400 degrees.
2. Prepare a 9-inch cast-iron skillet.
3. In a non-stick skillet heat about 3 tablespoons oil over medium heat.
4. Add in onion, garlic, red bell pepper, jalapeno pepper and corn kernels; saute for about 4 minutes, remove from heat and cool.
5. In a bowl stir together the cornmeal mix, sugar, cumin, shredded cheese, eggs, buttermilk and 1/4 cup oil; mix well to combine.
6. Add in the onion mixture to the cornmeal mixture; stir to combine well.
7. Heat about 2 tablespoons oil in the cast iron skillet in a 400 degree oven for 10 minutes, then quickly pour the cornmeal mix into skillet, smoothing out with a spoon to the edges of the skillet.
8. Bake for about 25-30 minutes or until done.

vegetable oil, onion, garlic, bell pepper, pepper, corn kernels, cornmeal mix, sugar, cumin, blend cheese, eggs, buttermilk, vegetable oil

Taken from www.food.com/recipe/mexican-skillet-cornbread-170681 (may not work)