1 1/2 c  Plain cornmeal

      1 ts Salt

      3 ts Baking powder

      1 c  Cream style corn

      2    Eggs or egg sub.

      1 lg Bell pepper (chop fine)

      1 ts Butttermilk

      2    Jalopeno peppers (chop fine)

      2 c  Sharp cheese - grated

    1/2 c  Chopped onion

    2/3 c  Cooking oil

           Few shakes garlic powder
  Contributed to the echo by: Karen Lamm Originally from: Mom Mexican
  Cornbread
  Mix all ingredients except cheese. Heat greased iron skillet and pour 1/2
  the mixture into the pan. Put 1/2 of the grated cheese on top, then pour
  remaining mix over it. Put rest of the cheese on top. Bake for 35 minutes
  at 350F. Cool for at least 30 minutes before cutting.