|1-1/2 cups self-rising cornmeal|
1 cup milk
1 tbsp. sugar
10 oz. sharp Cheddar cheese, cubed
1 large onion, grated
|3 jalopeños, seeded and finely chopped|
1 small can creamed corn
1/2 cup vegetable oil
Mix all ingredients. Bake at 350° in greased 10" skillet about 45 minutes or until firm in center.
This is known as "Boy Scout Cornbread" in my family, because this is the recipe that Troop 13 in Hopkinsville, KY, always uses for the annual Chili-and-Cornbread fundraising lunch.