1 c. yellow cornmeal
2 c. Bisquick
1/2 c. shortening
1/2 c. sugar
2 eggs
1 (11 oz.) can Mexicorn, drained
1/2 c. onion, chopped
3 or 4 jalapeno peppers, seeded, deveined & chopped
1 2/3 c. buttermilk
8 oz. shredded Cheddar cheese

Combine cornmeal and Bisquick; set aside. In another bowl, cream together shortening and sugar; beat in egg. Add corn, onion, peppers, and cheese. Stir in buttermilk. Stir corn mixture into flour mixture. Pour into greased 10 inch ovenproof (iron) skillet. Bake at 375 degrees for about 35 to 40 minutes or until bread tests done.

If you prefer, you can reserve 1/4 cup of the cheese to melt on top of cornbread. Just sprinkle it on top when you remove cornbread from oven.