JALAPENO CORN BREAD

5 cups cornmeal, preferably white water-ground

1 1/2 cups self-rising flour

1 teaspoon salt

2 teaspoons sugar

4 eggs (large)

1 cup corn, fresh or frozen

1/2 bell pepper (red or green) seeded and chopped finely

1 jalapeno pepper, seeded and chopped finely

2 cups buttermilk

4 tablespoons oil (corn oil or bacon grease)

Preheat oven to 375 degrees.  In a large bowl, combine dry ingredients.  Beat eggs and add to dry ingredients.  Stir in buttermilk until the batter is well mixed.  Add bell pepper and jalapeno pepper.  Heat 2 10-inch iron skillets with 2 tablespoons of oil in each.  Pour 1/2 batter into each and cook over medium heat on top of stove for 3 minutes.  Then bake in the middle of the oven for 45 minutes or until browned.  Serves 12-16.