JALAPENO CORNBREAD 
1 1/2 c. self-rising cornmeal
1 c. cream corn
1 c. buttermilk
2/3 c. cooking oil
2 eggs
3 tsp. baking powder
1 c. grated cheese
1 tsp. salt
1 med. onion, chopped
3 jalapeno peppers
2 tsp. bell pepper
1 sm. jar pimento

Mix all ingredients, except cheese and pour half of mixture into HOT GREASED IRON SKILLET. Sprinkle on cheese (keep away from edges of pan). Add remaining cornmeal mixture. Bake at 400 degrees for 35 to 40 minutes. Crushed red pepper may be substituted for jalapeno peppers.

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