1 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1 c. yellow cornmeal, preferably stone ground
2 eggs, slightly beaten
1/4 c. lard or vegetable shortening, melted
1/4 c. whipping cream
3/4 c. milk
1/2 c. finely chopped onion
3 canned or fresh jalapeno peppers, seeds & veins removed, minced

Preheat oven to 425 degrees. Generously grease 2 cornbread pans or 18 muffin cups. If using cast-iron pans, place greased pans in hot oven 20 minutes while preparing batter. For a crispy outside crust, batter should sizzle and hiss when spooned into pans. Sift flour, baking powder, salt and sugar into a large bowl. With a fork, blend in cornmeal.

Add remaining ingredients to bowl; stir just until all dry ingredients are moist. Do not overbeat. Pour batter into each division in pan, filling each about 2/3 full. Bake in preheated oven until top springs back when pressed with fingertips, 20 minutes. Serve hot. Makes 16 to 20 pieces.