1 1/2 c. cornmeal
1 1/2 c. sifted flour
1/2 tsp. salt
1 tbsp. sugar
1/2 tbsp. baking powder
(You may substitute 3 c. cornbread mix for the above ingredients)
2 1/2 c. milk
1/2 c. salad oil
3 eggs, beaten
1 onion, grated
1 c. cream style canned corn
1/2 c. chopped jalapeno peppers
1 1/2 c. sharp cheddar cheese, grated

Mix dry ingredients (if not using mix). Add milk, oil, and eggs. Beat well. Add other ingredients. Pour into greased muffin pans or large baking dish so that batter is about 1 inch thick. Bake at 425 degrees about 25 minutes. Serves 10. Baked bread can be frozen.