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.