Jeannine'S Quick And Easy Mexican Cornbread - cooking recipe

Ingredients

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)

Preparation

Mix all together, but the cheese.
Cook in an iron skillet. This is also very good cooked in cornbread stick pans.
I spray them with Pam and fill half full of the mixture and sprinkle the cheese in the middle.
Add more mixture on top.
Cook in a 375\u00b0 or 400\u00b0 oven until very brown.
This helps keep from sticking.
If you use an iron skillet to cook, be sure you cook at least an hour, because it will not get done on inside.