Mexican Cornbread - cooking recipe

Ingredients

1 c. buttermilk with 1/4 tsp. baking soda
1 c. corn meal mix
2 eggs
1 c. corn (whole or cream-style)
3 large or 6 small jalapeno peppers, finely chopped
1 c. grated Cheddar cheese
1/2 tsp. salt
1/2 c. cooking oil

Preparation

Mix well and pour into greased iron skillet or muffin pans. Bake at 325\u00b0 for 40 minutes. Bread is very moist.