1 c. cornmeal
1 c. buttermilk
1 c. unsifted all-purpose flour
1 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1 lg. egg
1 (8 3/4 oz.) can whole kernel corn, drained
1 (4 oz.) can chopped jalapeno peppers
1 (4 oz.) can chopped pimiento
2 c. grated cheddar cheese

Preheat oven to 375 degrees. Grease and flour a 13"x9" pan. In small bowl, mix cornmeal with buttermilk; set aside. In large bowl combine flour, sugar, 1 teaspoon salt, baking soda, baking powder, egg, 1/4 cup salad oil and the cornmeal mixture; stir until blended. Stir in remaining ingredients. Pour into prepared pan; bake 30 minutes. Makes 12 squares.