1 c. cornmeal
1 c. flour
1 tsp. sugar
1 tsp. salt
2 eggs
1 c. milk
1 c. corn kernels
6 tbsp. unsalted butter, melted & cooled
2 tbsp. minced onions or scallions
1 or 2 pickled jalapeno peppers
1 1/2 c. grated 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 into the cornmeal mixture. Fold in 1 1/4 cups of the cheese. Pour the batter into a hot buttered 9" cast iron skillet or baking pan, sprinkle the top with the remaining cheese and drizzle the remaining butter.

Bake in 425 degree oven for 25 to 30 minutes or until a knife inserted in the center comes out clean. Let cool in the skillet on a rack for 5 minutes. Invert onto the rack to remove and cool.