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Mexican Cornbread Recipe

Ingredients: 2 cups corn meal, 1/3 cup melted shortening, 1 teaspoon salt, 1 tablespoon sugar, 2 large eggs, 1/2 teaspoon baking soda, 3/4 cup buttermilk or yogurt, 1 can (8 oz.) sweet corn, 1 little jar (4 oz.) chopped jalapeno peppers , 1 cup shredded cheddar cheese, little oil for greasing the baking dish.

Recipe: Mix together corn meal, shortening, salt, sugar, eggs, soda and buttermilk until thoroughly mixed. Add corn and jalapeno peppers. Pour half of the cornbread mixture in large, greased 9-inch baking dish. Put most of the grated cheddar over the dough. Spoon remaining dough into the baking dish and top with remaining cheese. Bake in a preheated oven at 450 F for 25 minutes or until a toothpick inserted into the middle of the cornbread comes out clean. Let the cornbread sit for about 10 minutes out of the oven loosely covered with a kitchen cloth before cutting and serving.

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