1 can (4 oz.) jalapeno green peppers
3 eggs
2 1/2 c. milk
1 pkg. (14 oz.) corn muffin mix or 3 c. cornbread mix
1 1/2 c. shredded cheddar cheese
1 can (8 oz.) cream style corn
1 lg. onion, grated
1/2 c. vegetable oil
3 tsp. sugar
1 tsp. baking powder

Drain and rinse peppers under cold water, chop into very small pieces. Remove seeds and membranes. Beat eggs in large bowl. Blend in milk. Stir in corn muffin or cornbread mix, cheese, corn, onion, oil, sugar and baking powder until smooth. Stir in peppers. Pour into greased 13 x 9 x 2 inch baking pan. Bake at 400 degrees for 40 minutes or until bread is golden. Yields 8 servings.