I have continued to revise my recipe for 'Jalapeno, Cheese & Corn Cornbread' & do believe I have finally perfected it... It is more cornbread-like in texture, while retaining the moist crumb. 2 Eggs 1/4 Cup corn oil 1 Cup buttermilk 1 1/2 Cups shredded cheese 1 Cup cream-style corn 1 Medium onion, chopped 2 Jalapeno peppers, seeded & minced 1 Cup yellow cornmeal 1/2 Cup all-purpose flour 2 Teaspoons baking powder 1/2 Teaspoon baking soda 1/2 Teaspoon salt 4 Tablespoons sugar 1/2 Stick of butter Preheat oven to 350 degrees with the 10 inch cast iron skillet in it (you want the skillet hot). Melt a 1/2 stick of butter & swirl it around to coat the interior. In a small bowl, beat eggs. Mix in corn oil & buttermilk. Stir in the shredded cheese, creamed corn, onion & jalapenos In a large bowl, whisk together cornmeal, flour, baking powder, soda, sugar & salt. Stir the egg mixture into the dry ingredients, mixing well. Pour batter into prepared skillet. Bake for 30 to 35 minutes or until center is set & top is golden brown. Make sure a toothpick come out clean to verify that it's done. Enjoy!!!