Zippy Mexican Cornbread

ZIPPY MEXICAN CORNBREAD
1 ½ c. yellow cornmeal
1 c. cream-style corn
1 c. sour cream
¼ c. canola oil
2 large eggs, beaten
1 T. baking powder
1 t. salt
4-6 jalapeno peppers, seeded and chopped, divided
½ of red bell pepper, minced, divided
½ red onion, minced
2 T. all-vegetable shortening
1 c. shredded Mexican blend cheese or Cheddar

1. Place a 10” cast-iron skillet in while it preheats to 350.
2. In large bowl, stir together cornmeal, corn, sour cream, oil, eggs, baking powder, salt, 3 jalapenos, ½ of the red bell pepper and red onion. Mix well.
3. Remove skillet from oven, add shortening and swirl around to coat the pan.
4. Pour half batter into pan, and sprinkle with ½ of cheese.
5. Top with remaining batter and sprinkle with remaining cheese, jalapeno and bell pepper.
6. Bake 30-35 minutes or until wooden toothpick inserted comes out clean.