Mexican Cornbread

1 small can whole kernel corn
2-3 jalapeno peppers diced
2/3 cup oil
2 eggs
1 c. chopped onions
1 c. buttermilk
1 1/2 c self-rising cornmeal
cheese

Pour all ingredients except cheese into mixing bowl and blend well with spoon.

Line a 8" square pan with aluminum foil and grease well.
Pour half of the cornbread mixture into the pan. Place sliced cheese over the mixture and cover with the rest of the batter.

Bake at 350 for 1 hour.



(Duke’s recipe only not as hot.)