1 c. flour
1 c. cornmeal
1 lg. onion, chopped
1 tsp. baking powder
1 tsp. salt
1 tbsp. sugar
1 egg, beaten
1 (17 oz.) can cream corn
2 or 3 chopped jalapenos

Mix as you would for cornbread, if too thick add a little water. Drop into hot deep fat. Dip spoon into hot fat and batter will slide right off. This batter keeps well in refrigerator for several days.