Mexican Cornbread

• 1/2 cup vegetable oil, divided
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 red bell pepper, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 1/2 cups cornmeal mix
• 1 teaspoon sugar
• 1/4 teaspoon cumin (optional)
• 3/4 cup grated Monterey Jack cheese
• 2 large eggs
• 1 cup buttermilk

1. Heat 2 tablespoons oil in a nonstick skillet over medium heat; add onion and next 4 ingredients. Saute 10 minutes or until tender. Remove from heat, and cool.
2. Stir together cornmeal mix, next 5 ingredients, and 1/4 cup oil until blended. Stir in onion mixture.
3. Heat remaining 2 tablespoons oil in a 9-inch cast-iron skillet in a 400u0b0 oven 10 minutes. Pour cornmeal mixture into skillet.
4. Bake at 400u0b0 for 30 minutes or until done.

vegetable oil, onion, garlic, red bell pepper, pepper, whole kernel corn, cornmeal mix, sugar, cumin, grated monterey, eggs, buttermilk

Taken from www.myrecipes.com/recipe/mexican-cornbread-1 (may not work)