1-1/2 cups yellow cornmeal
1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 cup canned cream style corn
1 medium onion, finely chopped
1 or more habaneros, finely chopped
1 cup grated cheddar cheese
1/4 cup corn oil
2 eggs, slightly beaten
1 cup buttermilk
This is the best cornbread ever. For the faint of palate,
you can substitute jalapenos for the habaneros and
still have a very tasty cornbread.
Preheat oven to 450 degrees.
Place greated cast iron skillet in the oven to heat.
Combine dry ingredients.
Combine remaining ingredients; add to
dry ingredients and fold in.
Pour the batter into the heated skillet and bake
for about 20 minutes or until golden brown.