Jalapeno Cornbread
3 cups cornbread mix 2 1/2 cups milk 3 eggs, beaten 1 cup whole kernel corn 1 small can (about 4 ounce) chopped jalapeño peppers, drained (use less, to taste) 2 1/2 cups grated sharp Cheddar cheese 1 large onion, finely minced 1/2 cup salad oil 1 teaspoon salt
Preheat oven to 375 degrees F. Heat large cast iron skillet or 9 x 13-inch baking pan in oven.
In a large bowl, mix together cornbread mix, milk and eggs. Add drained corn, jalapeños, cheese and onion. Heat oil and add to mixture with salt; stir well. Pour into heated pan and bake until done, about 45 minutes.
Makes 10 servings. |