1 c. sifted flour
1/4 c. sugar
4 tsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
2 eggs
1 c. milk
1/4 c. cooking oil
1 1/2 c. grated Monterey Jack cheese
3-4 Jalapeno peppers, finely chopped
1 c. (12-15 oz.) whole kernel corn, drained

Sift flour, sugar, baking powder, and salt into mixing bowl. Add cornmeal, stir. Add eggs, milk, oil. Beat about one minute. Pour half of batter into greased 11 x 13 inch baking dish. Spread on the drained corn and Jalapeno peppers. Sprinkle with cheese.

Pour remaining batter over all. Bake at 400 degrees for 30-40 minutes. Cool slightly and cut into squares. Makes 12 large squares.