1 c. cornmeal
1 c. flour
1 tsp. baking soda
1 lg. egg
1/4 c. salad oil
1 (4 oz.) can jalapeno peppers, finely chopped
1 (4 oz.) can chopped pimentos
2 c. (8 oz.) grated Cheddar cheese
1 c. buttermilk
1 tbsp. sugar
1 tsp. baking powder
1 can whole kernel corn, drained

Mix cornmeal and buttermilk together and set aside. Combine all dry ingredients in large bowl; mix well. Add egg, oil, and cornmeal- buttermilk mixture and mix until well blended. Add corn, peppers, pimentos, and cheese and stir until well blended. Pour into a 13 x 9 inch pan that has been greased and floured; bake at 375 degrees for 30 to 35 minutes.