Jalapeno Cornbread

• 1-1/2 cup Cornmeal
• 1 cup Buttermilk
• 1 can Cream Style Corn (14 Oz)
• 1/2 cups Flour
• 1/2 cups Oil
• 3 whole Eggs
• 3 whole Diced Jalapeno Peppers
• 3 teaspoons Baking Powder
• 1 teaspoon Salt
• 2 Tablespoons Oil For Pan
• 1 cup Shredded Cheddar Cheese

1. Preheat oven to 400.
2. Mix by hand with a spoon or whisk all ingredients except the cheese and oil.
3. Heat a 10-inch cast iron skillet with 2 tablespoons oil.
4. Pour half of the batter into the hot skillet. Sprinkle with cheese and then pour the remaining half of the batter over the top.
5. Place skillet in the oven for 25 minutes. Crank up the oven to broil for the last 2-3 minutes. Watch closely while broiling so that the cornbread doesn't burn.
6. Best served warm with butter.

cornmeal, buttermilk, cream style corn, flour, oil, eggs, jalapeno peppers, baking powder, salt, pan, cheddar cheese

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