2 jalapeno peppers, chopped (without seeds)
2 c. Ballard cornbread mix
1 tsp. baking powder
3/4 c. buttermilk
2 eggs, beaten
1 (17 oz.) can creamed corn
2 cloves garlic, pressed
1 c. shredded Cheddar cheese
1 onion, chopped
1/2 c. salad oil or bacon drippings

Mix jalapeno, cornbread mix, buttermilk, eggs, creamed corn, garlic, Cheddar cheese, onion and bacon drippings. Stir until moistened.

Bake at 400°F for 45 to 55 minutes. Can be baked in muffin tin or iron triangular pan, 13 x 9 x 2.