Jalapeno Cheese Cornbread

• 1 34 cups cornmeal
• 14 teaspoon baking soda
• 2 teaspoons baking powder
• 34 teaspoon salt
• 1 pinch garlic salt
• 1 cup sharp cheddar cheese
• 1 cup onion
• 3 fresh jalapeno chilies
• 12 cup vegetable oil
• 1 (8 ounce) can cream-style corn
• 2 large eggs
• 12-34 cup buttermilk

1. Combine dry ingredients.
2. Grate the cheese, chop the onion and jalapeno's up fine.
3. Add onion, cheese and chili's.
4. Mix well and add remaining ingredients, using enough buttermilk to have good pouring consistency.
5. Preheat oven to 425-Prepare iron skillet with 1 to 2 tablespoons of oil in the bottom, place in the oven until ready.
6. Pour batter in heated skillet and bake for 30 to 35 minutes.

cornmeal, baking soda, baking powder, salt, garlic salt, cheddar cheese, onion, jalapeno chilies, vegetable oil, creamstyle, eggs, buttermilk

Taken from www.food.com/recipe/jalapeno-cheese-cornbread-246047 (may not work)