**NOTE: This recipe was added prior to this site becoming DFEFPF. I've left it here just for reference.**
This is another recipe I inherited from my mother-in-law. Jeff likes his Mexican cornbread really spicy and I don't. If it was just me, I'd use about 2 Tbsp jalapeños, for Jeff, probably 4 - 5 Tbsp.
3 Cups Self Rising Cornmeal
3 1/2 cups grated cheddar cheese
1 1/2 cup milk
3/4 cup oil
1/2 tsp salt
1 can cream corn
3 Tbsp sugar
2 medium chopped onion or 1 large
3 Tbsp jalapeños
Grease and flour 13x9 pan. Bake at 450 for a little under 30 minutes.