MEXICAN CORNBREAD 
1 12/ c. self-rising meal
1 c. buttermilk
2 eggs, beaten
1 sm. can whole kernel corn, well drained
1 sm. can green peas, well drained
2 tbsp. onion
2-3 jalapeno peppers (I used 2 diced)
2/3 c. cooking oil
1 c. grated sharp cheese

Mix together, cook in oven at 400 degrees in iron skillet about 40 minutes.

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