Moist Mexican Cornbread 2/6/23

1 1/2 C. self rising cornmeal

3 T. self rising flour

3/4 C. shredded cheddar cheese

1/3 C. vegetable oil

1 green onion, chopped

1 T. diced jalapenos (or to taste)

2 large eggs, beaten

1/2 C. cream style corn

3/4 C. milk

Grease a 10" iron skillet with shortening or lard and place in the oven as it preheats to 375 degrees. In a large bowl mix together all the ingredients. Carefully remove the skillet from the oven and pour the batter in the skillet. Bake for 40-45 minutes, until golden brown.

Note: Remaining creamed corn can be frozen and used for another pone later.