Jalapeno Cheddar Cornbread

By Addie

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 cup canned cream-style corn
• 1 medium onion, chopped
• 2 or more (to taste) chopped, seeded jalapeno peppers
• 1/4 pound sharp Cheddar cheese, finely shredded
• 1/2 cup vegetable oil
• 2 eggs, slightly beaten
• 1 cup buttermilk

Preparation

Step 1

Preheat oven to very hot - 450 degrees. Grease an 8-inch oven-proof skillet. (I use my grandmother's old iron skillet and serve the cornbread in it.)

In mixing bowl, combine dry ingredients. Stir in corn and next 3 ingredients. Combine remaining ingredients, add to dry ingredients, and stir only until dry ingredients are moistened.

Turn into skillet. Bake 25-30 minutes or until lightly browned. Remove from oven and let stand for at least 5 minutes before cutting into it.