BUTLER COUNTY – Mexican Cornbread

Ingredients

1 1/2 cups self-rising cornmeal
2 eggs, beaten
1 small onion, chopped
1 cup creamstyle corn
1 1/2 cups grated cheddar cheese
3-6 chopped jalapeño peppers
1-2 tablespoons sugar
1/4 cup oil
1 cup buttermilk

Preparation

Combine first eight ingredients in medium bowl. Add buttermilk to right consistency. Grease casserole dish or 8-inch skillet. Bake at 375 F for 40-60 minutes.
-Janell Powell, Butler County