- Heat the oven to 450 degrees F.
- Place the cornmeal, corn, buttermilk, oil, eggs, onion, jalapeno, and green pepper in a large bowl and stir to combine.
- Place enough of the oil in a 10-inch cast iron skillet to grease the skillet, over medium heat. When oil is hot, pour in half of the batter. Scatter the cheese on top. Pour the rest of the batter over the cheese and spread to smooth the top. If desired, add more cheese on top. Place the pan in the oven.
- Bake until the cornbread is very golden brown, 22 to 25 minutes. Slice into wedges and serve warm with butter.
Note: The original recipe called for 1 teaspoon salt, which we omitted because our self-rising cornmeal contains salt. If you like a saltier cornbread, season with salt to taste. Omit the seeds of the jalapeno pepper if you prefer a milder cornbread. Chop the jalapeno with seeds and veins if you like it spicy.