Jalapeno Cornbread

1 cup buttermilk
1 cup cornmeal
1 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
4 tablespoons melted shortening
1 cup cream-style corn
1 cup grated Cheddar cheese
3 diced jalapeño peppers or
    1 can diced green chile peppers
1 (4 ounce) jar sliced pimento

If using green chile peppers, dice them.

Combine buttermilk and cornmeal. Let stand 30 minutes.

Preheat oven to 375 degrees F.

Add remaining ingredients. Mix well. Pour into a 13 x 9-inch greased pan and bake for 30 minutes.

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