Recipe: Fred's Not Here Jalapeño Corn Bread

Yield: About 20 corn shaped corn breads

Ingredients

1 ¼	medium ground corn meal
1 ¼	all purpose flour
½	cup granulated sugar (I used Splenda as I was making these for my diabetic father-in-law)
1 ¼	teaspoons baking powder
1	teaspoon salt
2	eggs
1 ½	cups milk
¼	cup vegetable oil
½	cup diced jalapeños (if you like things spicey, add cayenne to your taste)
½	cup finely chopped green onions
1 ½	cups shredded sharp cheddar cheese

Step 1	Pre heat oven to 400F. Pre heat oiled cast iron corn shaped mold until smoking.
Step 2	Sift cornmeal, flour, sugar, baking powder and salt in a bowl.
Step 3	Blend eggs, milk and oil in another bowl.
Step 4	Stir wet ingredients into dry.
Step 5	Fold in the shredded cheese, jalopeño and onion.
Step 6	Spoon to fill hot molds and bake for 25 minutes or until firm and golden.