1/2 green bell pepper, diced
1 (8 3/4 oz.) can cream corn
1 (4 oz.) can green chili
1 tsp. sugar
1 tsp. salt
1 1/2 c. cornmeal (yellow or white)
6 oz. sharp Cheddar cheese, grated
1 sm. onion, diced
1/2 c. buttermilk
2 eggs
1/3 c. oil
1/2 c. flour (substitute cornmeal, if needed)
Jalapeno peppers to taste (alot for hot or a little for warm)

Mix all ingredients together. Preheat skillet for 20 minutes or until oil is hot. Bake at 425 degrees for 35 to 40 minutes. Makes 1 pan of cornbread.