Jalapeno Cornbread - cooking recipe

Ingredients

1 can jalapeno peppers
3 eggs
2 1/2 c. milk
2 boxes Jiffy corn muffin mix
1 1/2 c. shredded Cheddar cheese
1 can cream-style corn
1 large onion, grated
1/2 c. vegetable oil
1 tsp. baking powder
3 tsp. sugar (optional)

Preparation

Rinse and drain peppers under cold running water.
Remove seeds and menbranes; chop into very small pieces.
Beat eggs in a large bowl; blend in milk.
Stir in corn muffin mix, cheese, corn, onions, oil, baking powder and sugar.
Mix until smooth.
Stir in pepper.
Bake in hot oven (400\u00b0) for 40 minutes or until golden brown.
Cool slightly.
Cut in squares and serve.