Mexican Cornbread - cooking recipe

Ingredients

1 1/2 c. self-rising corn meal
1/2 c. grated Cheddar cheese
1 egg, beaten
1/4 c. canola oil
1 chopped onion
2 jalapeno peppers, chopped finely or pickled jalapenos from a jar
1 small can creamed corn
1/3 c. buttermilk (and a little water if necessary)

Preparation

Stir all ingredients together.
Pour into greased cast-iron skillet, cornstick pan or muffin pan.
Bake at 425\u00b0 about 25 to 30 minutes or until golden brown.