Jalapeno Corn Bread...Gran told me it was good!

Jalapeno Corn Bread

"Mexican cornbread", as it was called in my childhood, is a family favorite that I'm just getting around to trying. I think my Gran liked the Jalapeno cornbread (actual recipe name) better than traditional cornbread...at least it sure seemed she fixed it more often. This was my first time making it - and eating it, mainly because I habitually shy away from anything that sounds like it might be hot or spicy.

As it turned out, I found no heat in it (maybe because I cleaned the seeds out of the pepper with a high degree of diligence). The Jalapeno pepper, the onions and cheese brought great flavors to the corn bread and, to be completely truthful, I think I would have liked some heat in it.

It was nice to make a family favorite and think of Nan making it all those times over the years. Not surprisingly - heat or no heat - we loved it, and look forward to making it again.

Jalapeno Corn Bread
I always use a cast iron skillet for corn breads, biscuits, and pineapple upside-down cake. I like the crisp crust it adds and they always come out looking perfect. 

Heat greased skillet in a 450°F oven, while you mix the corn bread.

Combine: 3/4 cup shredded cheddar cheese, 1 small chopped onion, 1-3 seeded and finely chopped jalapeno peppers( as desired), 1 cup of cream-style corn, 1 1/2 cups self-rising white cornmeal, 1 egg, 1 1/2 cups milk, 1/4 cup vegetable oil. 
*update* I've also used the canned green chilies when I didn't have the 
fresh Jalapenos.
Pour into greased, heated skillet. Bake until browned, about 20-25 minutes.  

We served the corn bread with garden fresh green beans, boneless pork loin chop and potato au gratin. It was de-lish!