Jalapeno Cornbread

  • 2 1/2 C. corn meal

  • 1 C. flour

  • 2 Tbsp. sugar

  • 1 Tbsp. salt

  • 4 tsp. baking powder

  • 3 eggs, lightly beaten

  • 1 1/2 C. milk

  • 1/4 C. cooking oil

  • 1 lb. can cream-style corn

  • 1 (7 1/2 oz.) can Old El Paso jalapeno relish

  • 2 C. grated Cheddar cheese

  • 2 C. finely grated onions

Preheat oven to 425°F

Stir together the first 5 ingredients in a bowl. In a separate bowl, beat eggs, milk, and oil. Add the liquid mixture into the corn meal mixture. Stir in remaining ingredients. Stir and mix well. Pour batter into 2 well oiled 9-inch x 11-inch pans, and bake at 425° for 30 minutes or until well done.

Dale Hutchcraft