1 cup yellow cornmeal
1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
1 cup buttermilk
1/3 cup vegetable oil
1/2 medium onion, chopped
2 large FRESH jalopeno peppers, chopped
1/3 cup canned whole kernel corn (no juice)
3/4 cup grated cheddar cheese
Mix meal, flour, soda, baking powder,
salt, and sugar in a bowl and set aside.
In another bowl mix buttermilk, eggs, and oil.
Stir in the chopped onions, peppers, corn,
and grated cheese.
Add bowl of dry ingredients to these and mix well.
Heat oven to 375 degrees.
Spread 2 Tablespoons of oil in a 10-inch black
cast iron skillet and heat the skillet.
Put the mixture into the skillet (it should sizzle!)
and bake about 25 minutes.
It should be lightly brown on top and barely done in the middle. Immediately upon removing from
take a butter knife and go around the edges and
gently lift under toward the center as you go around. After just a bit, flip over onto a plate.
Note: The above is not HOT from the peppers.
If you like it real hot (yes, I do!), add more.
Also, I am sure it could be made in muffin pans, etc. CONTRIBUTED BY MB MEMBER "JEM"