1 1/2 c. cornmeal
3 tsp. baking powder
1/2 tsp. baking soda
1/2 c. all-purpose flour
1 tsp. salt
1 tbsp. sugar
1/4 c. soft shortening
1 1/4 c. buttermilk
1 egg, well beaten
1/2 c. finely chopped onion
2 lg. hot jalapeno peppers
1/2 fresh tomato, diced
1 1/2 c. grated cheese, cheddar longhorn
1 can Mexicorn (or whole kernel corn), drained

Sift together all dry ingredients. Add soft shortening and mix well. Add milk and beaten egg. Put onion, minced jalapeno peppers, tomato, corn and cheese in a bowl and mix together.

Combine mixtures. Pour into well greased baking dish (approximately 11 3/4 x 7 1/2 inch). Bake at 400 degrees until done. It takes longer than plain cornbread. Approximately 45-55 minutes. Test with a toothpick.