Texas Confetti Cornbread

• 2 1/2 c. cornmeal
• 1 c. unsifted flour
• 2 Tbsp. sugar
• 2 tsp. salt
• 4 tsp. baking powder
• 3 eggs, slightly beaten
• 1 1/2 c. buttermilk
• 1/2 c. vegetable oil
• 1 (16 oz.) can cream-style corn
• 4 Tbsp. jalapeno peppers, seeded and chopped
• 2 c. sharp Cheddar cheese, grated
• 1 large onion, chopped
• 1 (2 oz.) jar pimentos, minced

1. In large mixing bowl, stir together the first 5 ingredients. In separate bowl, combine eggs, buttermilk and oil; mix well.
2. Stir liquid mixture into cornmeal mixture, blending well.
3. Add remaining ingredients and stir until well blended.
4. Divide batter between pans and pour into two well-oiled, preheated 9 x 11-inch baking pans.
5. Bake at 425u0b0 for 30 minutes.
6. Yield:
7. 2 (9 x 11-inch) pans cornbread.

cornmeal, flour, sugar, salt, baking powder, eggs, buttermilk, vegetable oil, creamstyle, jalapeno peppers, cheddar cheese, onion, pimentos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009213 (may not work)