Mexican Cornbread – Turley Hill

Ingredients

• 1 cup self-rising cornmeal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup (4 ounces) shredded cheese
• 1 cup whole kernel corn, drained well
• 1 cup buttermilk
• 1/2 cup chopped onion (if frozen, thaw and drain)
• 1 egg
• 1 (4-ounce) jar diced pimientos, drained
• 1/3 cup oil or melted butter (or half!)
• 2 tbsp chopped jalapeño peppers, drained well
• 1/2+ tsp garlic salt