Mexican Skillet Cornbread - cooking recipe

Ingredients

3 tablespoons vegetable oil (can use more)
1 medium onion, chopped
1 tablespoon fresh minced garlic (or to taste)
1 bell pepper (red or green seeded and chopped)
1 jalapeno pepper, seeded and finely chopped
1 (15 ounce) can corn kernels, drained
1 1/2 cups cornmeal mix (use the packaged store-bought)
1 teaspoon sugar
1/2 teaspoon cumin
1 cup Mexican blend cheese (or use old cheddar)
2 large eggs
1 cup buttermilk
1/4 cup vegetable oil

Preparation

Set oven to 400 degrees.
Prepare a 9-inch cast-iron skillet.
In a non-stick skillet heat about 3 tablespoons oil over medium heat.
Add in onion, garlic, red bell pepper, jalapeno pepper and corn kernels; saute for about 4 minutes, remove from heat and cool.
In a bowl stir together the cornmeal mix, sugar, cumin, shredded cheese, eggs, buttermilk and 1/4 cup oil; mix well to combine.
Add in the onion mixture to the cornmeal mixture; stir to combine well.
Heat about 2 tablespoons oil in the cast iron skillet in a 400 degree oven for 10 minutes, then quickly pour the cornmeal mix into skillet, smoothing out with a spoon to the edges of the skillet.
Bake for about 25-30 minutes or until done.