Jalapeno Cornbread

Some days, I am at a loss as to which recipies I want to share with you.  For inspiration, I'll either browse through magazines or favorite cookbooks, hoping for a gentle nudge from my cooking muse.  Well, I think my muse took a mental-health day on Wednesday.  With inspiration coming from nowhere, I walked into my pantry and just looked around.  When I spied the small unopened bag of cornbread mix, I knew exactly what to make - jalapeno cornbread!  It's been a favorite of mine for years.  Moist, cheesy, spicy - who can resist?  Well, I'll give you a hint - they are both male, and I live with them.  Yes, the husband and son.  So, once again, my coworkers reaped the benefit that only comes from a close personal relationship with selective eaters...

Jalapeno Cornbread Printable recipe
1 1/2 cups self-rising cornmeal mix
1 cup onions, chopped
1/2 cup pickled jalapenos, finely chopped (Use 1/4 cup for less heat)
2 cups cheddar cheese, shredded (I used extra-sharp)
3/4 cup buttermilk
1/4 cup canola oil
1 17oz can creamed corn
2 large eggs, beaten

Preheat oven to 375 degrees.  Grease a 13x9 baking dish, or both a standard muffin tin and an 8x8 baking dish.  Set aside.
In a large bowl, whisk eggs, buttermilk, and oil together.  Stir in onions, jalapenos, creamed corn, and cheese.  Once all is mixed, add cornmeal mix and gently mix together.
Pour mixture into prepared pan(s).  Bake 13x9 pan for 40-45 minutes, or until a toothpick inserted comes out clean.  If using a muffin pan and smaller baking pan, bake for 20-25 minutes.  Store leftovers in the refrigerator.  Excellent with seafood or any grilled meat.  (Personally, I love it cold for breakfast with a cup of coffee.)
Enjoy!