Jeannine'S Quick And Easy Mexican Cornbread

• 1 1/2 to 2 c. self-rising cornmeal mix (Aunt Jemima)
• some salt
• 1 can cream-style corn
• 1 c. frozen corn
• 3/4 c. corn oil
• 2 eggs
• 2 jalapeno peppers, deveined, seeded and chopped finely
• some chopped pimentos or red bell pepper
• 3/4 c. grated cheese
• 1 c. or so buttermilk (enough to make it the right consistency)

1. Mix all together, but the cheese.
2. Cook in an iron skillet. This is also very good cooked in cornbread stick pans.
3. I spray them with Pam and fill half full of the mixture and sprinkle the cheese in the middle.
4. Add more mixture on top.
5. Cook in a 375u0b0 or 400u0b0 oven until very brown.
6. This helps keep from sticking.
7. If you use an iron skillet to cook, be sure you cook at least an hour, because it will not get done on inside.

cornmeal, salt, creamstyle corn, frozen corn, corn oil, eggs, peppers, pimentos, grated cheese, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739897 (may not work)