Ingredients

• 1  cup all-purpose flour
• 1  cup cornmeal
• 2  to 3 jalapeno peppers, seeded and finely chopped, or 3 tablespoons finely chopped green sweet pepper
• 2  teaspoon baking powder
• 3/4  teaspoon salt
• 1/4  teaspoon baking soda
• 1  8-1/2-ounce can cream-style corn
• 2/3  cup buttermilk
• 2  eggs
• 1/4  cup cooking oil

Directions

1. Preheat oven to 400 degree F. Combine flour, cornmeal, peppers, baking powder, salt, and baking soda in a large mixing bowl. In a medium bowl, stir together the corn, buttermilk, eggs, and oil. Stir corn mixture into the flour mixture just until combined.

2. Spoon batter into greased, preheated* 4-1/2-inch cast-iron cactus-shape baking pan; fill two-thirds full. Bake for 15 minutes or until a wooden toothpick inserted in the centers comes out clean. Grease pan again before baking an additional batch. Remove cactuses and cool on wire racks. Makes 16 servings.

*Note: To preheat pans, place in the 400 degree F oven for 5 minutes before adding batter.