1 1/2 c. cornmeal
1 c. canned cream-style corn
1 c. buttermilk
1/2 c. vegetable oil
2 eggs, beaten
1 tbsp. baking powder
1 tsp. salt
1 tsp. sugar
2 Jalapeno peppers, seed & minced
1/4 c. onion, finely chopped
2 tbsp. green pepper, minced
1 c. (4 oz.) Sharp Cheddar cheese, shredded

Combine all ingredients except cheese in a large bowl; stir well. Pour half of mixture into a greased 10-inch iron skillet; top with cheese. Add remaining cornmeal mixture. Bake cornbread at 450 degrees about 30 minutes or until done. Yield 10 to 12 servings.