Mammaw's Mexican Cornbread Recipe YUMMMY!

aunt jemima buttermilk cornbread mix(the mix not just cornmeal, it should be a white and green bag) 2 cups

1 1/2 cups of buttermilk

2 eggs (preheat oven now to 375 for 20 minutes while you make the rest of it)

mix top 3 ingredients til good and wet and if it looks kinda dryish or crumbly, add little buttermilk at a time til it is *almost* runny

2-3 tablespoons of lard, crisco or vegetable oil(heat this in your cast iron skillet-large skillet!! if you dont have a cast iron skillet a 9 x 13 or bigger pan will work)-in the oven til its almost smoking hot

mix above ingredients except the oil, because after you mix ALL ingredients in together you will pour the hot oil into the wet mixture

then i add one can of drained mexicorn

diced VERY finely or chopped pickled jalapeno peppers(to taste, i dont know how spicy yall like stuff? so id start with maybe a teaspoon to 1 1/2 tsp of this)

a small onion diced up

2 cups of shredded velveeta cheese or shredded (finely) cheddar or a mix of both, up to you :)

now add all these last ingredients into the wet cornbread mix and stir in really good, then pour hot oil into mixture(be careful dont burn yourself!!!!)
then pour it all back into the skillet/s or an at least 9x12 baking dish and cook at 375 for at least 30-45 minutes (check with toothpick in center for doneness but the cheese will be melted)
til its golden brown on the top and then eat it up!! lol