Jalapeno Corn Bread

• 1 c. yellow corn meal
• 1/2 c. all-purpose flour
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. sugar
• 1 can cream-style corn
• 1 medium onion, chopped
• 2 or more jalapeno peppers, seeded and chopped
• 1/4 lb. sharp Cheddar cheese, shredded
• 1/2 c. olive or vegetable oil
• 2 eggs, slightly beaten
• 1 c. buttermilk

1. Preheat oven to 450u0b0; grease an 8-inch ovenproof skillet.
2. In mixing bowl mix dry ingredients.
3. Stir in next 4 ingredients. Combine remaining ingredients.
4. Add to dry ingredients and stir only until dry is moistened.
5. Bake in skillet 25 to 30 minutes or until browned lightly.
6. Remove from oven and let stand 5 minutes before cutting in pie shaped pieces in 10-inch skillet.
7. Bake 20 to 25 minutes.

yellow corn meal, allpurpose, baking soda, salt, sugar, creamstyle corn, onion, jalapeno peppers, cheddar cheese, olive, eggs, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=546698 (may not work)