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Jalapeno Cornbread
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3 cups cornbread mix
2-1/2 cups milk
3 eggs, beaten
1 cup whole kernel corn
1 small can (about 4 ounce) chopped jalapeño
peppers, drained (use less, to taste)
2-1/2 cups grated sharp Cheddar cheese
1 large onion, finely minced
1/2 cup salad oil
1 teaspoon salt
Preheat oven to 375 degrees. Heat large cast iron skillet or 9 x 13-inch baking pan in oven.
In a large bowl, mix together cornbread mix, milk and eggs. Add drained corn, jalapeños, cheese and onion. Heat oil and add to mixture with salt; stir well. Pour into heated pan and bake until done, about 45 minutes.
Makes 10 servings.
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