6 to 8  jalapeno peppers
1  large onion
2 cups buttermilk
3 cups fine yellow cornmeal
1/4 cup peanut oil
3  eggs
1 teaspoon sea salt

Grease a large, well-seasoned cast-iron skillet and preheat the oven to 375 degrees.

Slice the peppers in half lengthwise and remove the seeds. Then mince the peppers. Peel the onion and grate it. Mix the buttermilk, meal, and oil. Whisk the eggs and mix into the batter along with the peppers, onion, and salt. Dump this mix into a large cast-iron skillet.

Pat the top with oil and then bake the bread in the center of the oven for 40 minutes or until the surface is slightly browned. Turn the skillet over onto a plate, and the bread will come out without sticking every time.