1 c. yellow cornmeal
1 c. flour
1 tsp. sugar
1 tsp. salt
2 eggs
1 c. milk
1 c. corn kernels
6 tbsp. butter, melted & cooled
2 tbsp. minced onions
1-2 pickled jalapeno peppers, minced
1 1/2 c. grated sharp cheddar cheese

Sift the cornmeal, flour, sugar and salt. In a bowl combine the eggs, milk, corn, 4 1/2 tablespoons of the butter, the onions and peppers. Stir in the cornmeal mixture just until combined. Fold in 1 1/4 cups of the cheese. Pour the batter into a hot buttered 9" baking pan or skillet, sprinkle the top with the remaining cheese and drizzle it with the remaining butter. Bake in a 425 degree oven for 25 to 30 minutes or until a knife inserted in the center comes out clean. Let cool for 5 minutes.