1 egg, lightly beaten
1/2 c. milk
1 can (8 1/2 oz.) cream-style corn
1 pkg. Martha White buttermilk cornbread mix
1/2 c. grated sharp Cheddar cheese
2 tbsp. chopped jalapeno peppers

Preheat oven to 425 degrees. Grease an 8 inch square baking pan. Combine all ingredients in order listed; blend well. Pour batter into prepared pan. Bake 25-30 minutes or until golden brown. Cool 5 minutes. Cornbread will be very moist. Makes 6-8 servings.