Jalapeno Cornbread

3/4 - cup yellow cornmeal

3/4 - cup all purpose flour

1 - tablespoons sugar

1 - teaspoons salt

1 - tablespoon baking powder

1/2 - teaspoon baking soda

1 - cup buttermilk

3 eggs, slightly beaten

3 �?tablespoons butter, melted

1/3 - cup Jalapeno peppers, finely chopped

1/2 - cup Monterey Jack or cheddar cheese, shredded

1/4 - cup onion, chopped

• In a large bowl, sift together flour, cornmeal, sugar, salt, baking powder and baking soda.
• In another large bowl, combine milk, butter, eggs, peppers, cheese, and onion.
• Add the milk mixture to the dry ingredients.  You want to mix until the flour and cornmeal is moist.  The batter looks lumpy.  You do not want to over mix.
• Pour ingredients into a well-greased and floured loaf pan.  
• Bake for 30 minutes or until golden brown.
• Allow to cool for 15 to 30 minutes and remove cornbread from loaf pan.