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Jalapeño Cornbread
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| Bake 45 min. @ 425 degrees. | |
| 1 | Onion, chopped |
| 1/2 c | chopped jalapeños |
| 1 can | cream style corn |
| 3 c | yellow cornmeal |
| 3 T | flour |
| 2 t | baking powder |
| 2 t | salt |
| 1/2 c | vegetable oil |
| 2 1/2 c | milk |
| 3 | eggs beaten |
| 1 1/2 c | grated cheese |
Combine cornmeal, flour, baking powder & salt. Add milk, oil & eggs. Mix until smooth. Stir in onion, corn, jalapeños & cheese.
Pour into well greased pan.
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