I made some awesome Mexican Cornbread last week. I used my regular receipe, but added in some diced up cream cheese (not blended just stirred so the chunks stay intact), fresh chopped jalepenos, and sliced tomatoes. Here is a picture of it baking in the skillet. I am pretty sure I owe the extra two pounds I gained last week to this cornbread (and maybe the bread pudding on Saturday as well.....). We ate it with squash and field peas. I will make it again in the Fall with some soup. Recipe: Turn oven on 360 to preheat. Cut a few slices of butter and add them to your cast iron skillet (use a very large skillet). Put the skillet into the oven to melt the butter. Mix group 1 ingredients together well in a bowl. Add any extras as well such as a few sprinkles of chipolti powder, chopped onion, cooked and drained hamberger meat, or whatever else you want to add. Group 1: 1 1/2 cup self-rising cornmeal 1/4 cup vegetable oil 1/2 cup milk 1 tsp baking powder salt and pepper to taste