Cornbread from Evan’s, Houston

1/4 cup chopped yello onion
1 tablespoon butter
2 jalapeños, seeded and minced
1/2 cup fresh corn kernels
1/4 cup chopped pimento
1 cup all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspooons baking powder
1 1/2 tablesppons sugar
1 teaspoon salt
1 1/2 cup buttermilk
2 eggs
3 tablespoons melted butter

Prehead oven to 425 degrees. Sauté onion in butter. Remove from heat, and add jalapeños, corn and pimento. Mix dry ingredients in bowl. In another bowl, combine buttermilk, eggs, and melted butter. Combine corn and liquid mixtures, then add to dry ingredients. Don’t overmix. Bake in greased 9- by 9-inch pan 25 to 30 minutes. Note: Stale cornbread works well in black-eyed pea pie, so make cornbread a few days ahead of time.