Orginally from FDC newsletter 7-27-07. Contributed by Sandra Broughton
- 1 cup cornmeal
- ½ cup flour
- 2 tsp. molasses
- 2 tsp. baking powder
- ½ tsp. salt
- 2 eggs
- 1 cup milk
- 2-3 jalapeno peppers, chopped
- 1 onion, grated
- ¼ cup corn oil
- 1 cup corn kernels
- 1 cup Monterey jack or sharp cheddar cheese, grated
- Mix all ingredients and pour into a hot oiled 8×8-baking pan. Do not over stir.
- Bake at 375° for 40 Minutes or until browned on top.
Serve hot with butter.
Variation: For an equally delicious yet less “hot” cornbread, simply leave out the jalapenos and onions