This is a twist on the traditional corn bread recipe. It is a very moist corn bread packing just a little bit of heat!!!
2/3 cup butter or margarine, softened
1 cup sugar
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
8oz sharp Cheddar cheese shredded
4 oz can of Jalapeno peppers chopped
In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. Add the shredded cheddar and chilies and blend by hand.