Mexican Cornbread Name: Crystal Veillette Base: Ft Campbell, KY Recipe: One recipe cornbread batter (as on the round box of corn meal) Buttermilk 1 small onion, chopped fine 1 8-oz. can cream-style corn 2 jalapeno peppers, seeded and finely chopped Shredded sharp cheddar cheese (about 1 cup) Preheat oven to 400 degrees. Put an 8- or 9-inch cast iron skillet in the preheating oven to get hot. Prepare one recipe of cornbread batter according to that on the box, but substitute buttermilk in place of regular milk. Stir in onion, cream-style corn, peppers, and cheese. (Batter will be a little runny.) Brush sides and bottom of the skillet with a little oil. Pour mixture into skillet. Bake about 40 minutes or until toothpick comes out clean.