Jalapeno Cornbread

[Roxy]

Jalapeno Cornbread:

 

1 cup milk

1 egg

1/4 cup vegetable oil

1 small sweet onion, chopped

1/4 cup chopped Jalapenos- (jar kind)

1-1/2 cups Shredded Cheese (Cheddar, Colby, smoked Provolone, your choice or a mix)

8-oz.s creamed corn

1-1/4 cup. cornmeal

3/4 cup to 1 cup flour

1/4 cup sugar

1 T. baking powder

1/2 tsp. salt

 

Preheat oven to 400 degrees.

 

Mix milk, egg and oil; add onions, Jalapenos, cheese and corn. Mix dry ingredients together and mix with wet ingredients just until moistened. Pour into a greased 10x7-in. pan and top with more shredded cheese and sliced fresh Jalapenos. Bake 25 to 30 minutes, until lightly browned. Top with melted butter if desired.