3 c. white cornmeal
2 1/2 c. buttermilk
1/2 c. Mazola oil
3 eggs, beaten
1 lg. onion, finely chopped
1 dash garlic powder
1 c. cream style corn
1/2 c. mild canned jalapeno peppers, chopped
1/2 c. pimento cheese, grated
1 tsp. salt
3/4 tsp. baking powder
1/4 tsp. baking soda

Heat 2 cast iron frying pans coated with oil in oven while preheating oven. Sprinkle corn meal in pans before adding mix. Mix ingredients well and pour into the pans. Bake at 375 degrees for 10 minutes, then lower heat to 350 degrees and bake for another 45 minutes. Breads can also be baked in aluminum pans for 40 minutes at 425 degrees.