This is truly one of the best cornbread recipes I've ever made.

You can add more Jalepeno peppers and change the cheese to sharp
cheddar. My family likes it the way it is here. Poppy

Mexican Cornbread

$$ Inexpensive, breads, mexican, quick breads

1 cup onion; finely chopped & sauted
1 tablespoon vegetable oil; use to saute onion
1 cup flour, all-purpose
1 cup corn meal, yellow
1 tablespoon baking powder
1/2 teaspoon Salt
2 each egg; or egg substitute
1 cup milk
3 tablespoon vegetable oil
2 tablespoon honey
1 1/4 cups pepper jack cheese; grated

Preheat oven to 400 degrees. Oil 8 inch sq pan

Saute onion till limp (about 5 mins). Combine dry ingredients and
blend
well. Combine wet ingredients. Add to the dry ingredients. beating
just
until moistened. Stir in onions and 1 cup of the cheese. Pour into
pan

and top with remaining cheese. Bake 25 mins or until crusty brown.

Contributor: from Arrowhead Mills Yellow Corn Meal bag

Yield: 9 servings

Preparation Time: 00:10

Hint: If your cornbread turns out bitter, your cornmeal has gone
rancid. Next time you buy it store it in a plastic, air tight bag in
the freezer.