1 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1 c. stone ground cornmeal, yellow
2 eggs, slightly beaten
1/4 c. lard or vegetable shortening, melted
1/4 c. whipping cream
3/4 c. milk
1/2 c. onion, finely chopped
3 Jalapeno peppers, cleaned (canned or fresh)

Preheat oven to 425 degrees. Generously grease 2 corn-bread pans or 18 muffin cups. If using cast iron pans, place greased pans in hot oven for 20 minutes while preparing the batter. For a crispy outside crust, batter should sizzle and hiss when spooned into the pans. Sift flour, baking powder, salt and sugar into large bowl. With a fork, blend in the corn meal. Add remaining ingredients to bowl; stir just until all dry items are moist. Do not over beat. Pour into pans until 2/3 full. Bake in oven until the top springs back, about 20 minutes.