Herbed jalapeno cornbread

• 1 medium onion, chopped
• 1/2 large vine ripened tomato chopped
• 3 cup cornmeal fine
• 2 tsp baking powder
• 1/2 cup sugar
• 1/2 cup jalapeno peppers
• 1/2 tsp salt
• 1 tsp Hungarian paprika
• 1/3 cup vegetable oil
• 2 large egg
• 1/2 tsp granulated garlic powder
• 1 1/2 cup milk
• 2 tsp Herbs de Provence
• 2 tbsp sofrito
• 1/4 cup vegetable oil for pan

1. Preheat oven to 425 Fahrenheit
2. Mix cornmeal, baking powder, paprika, salt, onions garlic, and sugar add eggs and sofrito mix well
3. In a hot cast iron skillet thats hot or a pan oven safe add 1/4 cup oil get on bottom and sides when coated add to an extra baking pan add jalapeno peppers and tomatoes
4. Add milk to cornmeal mix then completely incorporate them together add on top of the jalapenos and tomatoes sprinkle the Herbs de Provence bake 20-25 minutes serve hope you enjoy
5. The other pan was plain no jalapenos, tomatoes or herbs but everything else

onion, tomato, cornmeal fine, baking powder, sugar, jalapeno peppers, salt, paprika, vegetable oil, egg, garlic powder, milk, herbs, sofrito, vegetable oil

Taken from cookpad.com/us/recipes/342368-herbed-jalapeno-cornbread (may not work)