Cornbread With Jalapeno Peppers

Description: An absolutely incredible cornbread recipe! I don't remember where I found this one but it was while I was in grad school. I invited the crew over and made this recipe to accompany a pot of chili. All I can say is that it was excellent and much enjoyed! If there are leftovers, excellent reheated or toasted. A lot of ingredients but.... yummmmmm!

Ingredients:

• 2 cups yellow cornmeal
• 1 cup flour
• 1 1/2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 2 tablespoons brown sugar
• 3 eggs
• 1 1/3 cups milk
• 1/2 cup butter, melted
• 1 cup canned corn, drained
• 1/2 cup grated cheddar cheese
• 1/2 cup grated carrot
• 1/2 cup grated onion
• 1/4 cup finely chopped fresh jalapeno pepper

Steps:

1. Mix dry ingredients together in lg bowl.
2. In sm bowl, mix together eggs, milk,& butter; add to dry ingredients.
3. Add remaining ingredients and combine thoroughly.
4. Fill lightly-greased 12 c muffin pans ½ full w/ batter (or turn into greased 9"x13" pan).
5. Bake in preheated 400 degree oven for 20-25 mins (longer for pan) or til top springs back when lightly pressed; remove from oven.
6. Let cool before turning muffins out.