Mexicana Cornbread - cooking recipe

Ingredients

1 c. cornmeal
1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2 eggs, beaten
1/3 c. Parkay, melted
1 (8 3/4 oz.) can cream-style corn
1/2 lb. jalapeno cheese, cubed
1/4 c. chopped onion

Preparation

Combine dry ingredients.
Add milk, eggs, margarine and onions, mixing just until moistened.
Stir in corn and cheese. Pour into greased 9-inch square pan.
Bake at 350\u00b0 for 45 minutes. Serve warm, 6 to 8 servings.