A Little Bit of Heat

To go with the rice...

Jalapeño Cornbread

1 cup cornmeal
1 cup flour
1 cup milk
½ t. baking soda
1 t. salt
1 cup corn niblets
1 cup cream-style corn
1/4 cup Oil
4 Jalapeño peppers, chopped
2 eggs
½ cup finely chopped onion
1 cup grated cheddar cheese

Combine all ingredients in a large bowl.

Pour batter into a buttered, hot, cast-iron skillet or into a buttered 8x8-inch square baking pan.

Place in preheated 350-degree oven and bake for 55 minutes.