Jalapeno Mexican Cornbread

• 1 cup Cornmeal
• 1/2 cups Flour
• 1/2 teaspoons Baking Soda
• 1 teaspoon Salt
• 2 whole Eggs
• 1 whole Jalapeno Peppper, Chopped, Not De-seeded
• 1 cup Milk
• 1 cup Grated Cheddar Cheese
• 1/2 cups Melted Butter
• 1 can Small Diced Green Chilies
• 1 can Cream Style Corn 14.75 Oz

1. Preheat oven to 375.
2. Thoroughly stir all ingredients together in a med/large bowl.
3. Pour into a well greased or non-stick-sprayed 9 X 13 pan. Bake for 40-45 minutes or until toothpick in center comes out clean.
4. * You can use vegetable oil or melted butter. If you like a buttery taste, definitely go for the butter! I know you'll love this Jalapeno Mexican Cornbread, feel free to share this recipe with your friends.

cornmeal, flour, baking soda, salt, eggs, jalapeno peppper, milk, cheddar cheese, butter, green chilies, cream style

Taken from tastykitchen.com/recipes/breads/jalapeno-mexican-cornbread/ (may not work)