Jalapeño Cornbread or Muffins

This jalapeno cornbread really goes great with Pinto Beans and Ham. I love corn bread with just about any soup, stew or gumbo.  

Be careful with the jalapeno peppers though as they can get really hot.  It is best to remove the seeds for this corn bread recipe, as you want it a little mild so as not to overpower the taste of the other foods. 

Practice it several times to see how 'hot' you like it. 

I use a good brand of cream corn too, because you tend to get a creamier texture than if you use an off brand product. Enjoy.

Ingredients:
1½ c. cornmeal
3 eggs, beaten
1½ c. flour
1 large onion, grated
3 t. baking powder
1 can cream corn
1 t. salt
1 ½ c. cheese, grated
2½ c. milk
½ c. jalapeno pepper
½ c. vegetable (or other light) oil

Instructions:
Mix dry ingredients well. Add remaining ingredients and mix just until blended. Pour into baking dish (13x9 may run over). Bake in 400° oven until done and brown about 45 min.  You can also use a greased muffin pan and make a dozen muffins.  Be sure to see Quick Cooking tips on how to make great muffins.