Treebeards' Jalapeno Cornbread

• 2 1/2 t. baking powder
• 1 t. salt
• 1/2 cup vegetable oil
• 5 cups grated cheddar cheese (about 1 pound)
• 5 cups yellow cornmeal
• 1 1/2 cups creamed corn
• 1/2 cup chopped white onion
• 1/3 cup sliced jalapeno peppers
• 6 T. sugar
• 2 eggs
• 2 1/3 cups milk

1. Preheat oven to 375 degrees. In large mixing bowl, combine baking powder and salt, and add vegetable oil. Add remaining ingredients in order given. Mix thoroughly, but do not overmix or cornbread will be tough.
2. Pour mixture into a greased 9x13" baking pan. Bake approximately 1 hour, but start checking at 45 minutes. Bread is done when knife blade inserted in center comes out clean. When in doubt, it's better to cook it longer - the crustier the better!
3. To prepare ahead, mix all ingredients except baking powder. Cover and refrigerate. Next day, add baking powder and bake.

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

Taken from www.epicurious.com/recipes/member/views/treebeards-jalapeno-cornbread-50126039 (may not work)