Treebeard'S Jalapeno Cornbread

• 5 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 5 cups cheddar cheese, grated
• 5 cups stone-ground yellow cornmeal
• 1 1/2 cups creamed corn
• 1/2 cup onion, chopped
• 1/2 cup jalapeno pepper, chopped
• 6 tablespoons sugar
• 2 eggs, beaten
• 2 1/2 cups milk

1. Preheat oven to 350.
2. Spray 9 x 13 inch cake pan with non-stick spray. Set aside.
3. In large mixing bowl, combine baking powder, salt and vegetable oil. Stir until mixed. Add remaining ingredients, adding milk last. Mix thoroughly. Scrape batter into prepared cake pan.
4. Bake for 45-50 minutes or until cornbread tests done.
5. TIP: To keep the cut-end of cheese from drying out, rub with a little butter or olive oil before re-wrapping.

baking powder, salt, vegetable oil, cheddar cheese, stoneground yellow cornmeal, corn, onion, jalapeno pepper, sugar, eggs, milk

Taken from www.food.com/recipe/treebeards-jalapeno-cornbread-446209 (may not work)