Jalapeno Cornbread Ii

• 1 1/2 c. cornmeal
• 1 1/2 c. flour
• 3 eggs
• 1/2 c. oil or 1/2 c. margarine
• 1/2 c. mayonnaise or Miracle Whip
• 1 small onion, diced
• 4 or more jalapenos, diced (including seeds)
• 1 c. or more cheese, grated (Velveeta is best)
• 1 can cream corn
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 Tbsp. sugar
• 4 slices bacon, very crisp, broken into small bits and/or
• 1 small breakfast sausage, cooked and drained

1. Preheat oven to 350u0b0.
2. Mix dry ingredients first.
3. Add eggs, one at a time, then other wet ingredients.
4. Mix only until blended.
5. If batter seems too thick or dry, add another egg or 1/4 cup milk.
6. Bake at 350u0b0 for 45 minutes or until golden brown in a 9 x 13 x 2-inch greased oblong pan.

cornmeal, flour, eggs, oil, mayonnaise, onion, cheese, cream corn, salt, baking powder, baking soda, sugar, bacon, sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=57547 (may not work)