Mexican Cornbread

Filling, and not too spicy....great accompaniment to a bowl of chili or home-made soup

• Ready In: 50 mins
• Yields: 1 10" skillet or 13x9 baking dish

Ingredients

• 2  cups  cornbread mix
• 2  eggs, lightly beaten
• 1⁄2 cup  cooking oil
• 1  cup buttermilk
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup  cream-style corn
• 1  cup whole kernel corn
• 1 (4 ounce) can  diced  jalapeno peppers, drained
• 3⁄4 cup  diced onion
• 1 1⁄2 cups sharp cheddar cheese, shredded

Directions

1. Preheat oven to 375 degrees.
2. Mix all ingredients together just until blended well, and pour into greased 10" cast-iron skillet (or 13x9 baking dish).
3. Bake 35-40 minutes, or until top is deep golden-brown.