Preheat oven to 400º
Oil a cast iron skillet and put it in the oven while it preheats
(OR grease an 8” sq. pan or a cornbread mold w/out preheating)

Chop, Saute, and Cool:
1 cup onion
2T jalapeños (fresh or canned)— I remove the seeds

Mix dry ingredients and set aside:
1 cup white or yellow cornmeal
1 cup sifted all-purpose flour
4t. baking powder
1/2 t. salt
(can substitute two cups of self-rising Cornmeal mix)

Beat together:
1 egg
1 cup buttermilk (substitute: 1T vinegar—fill cup w/ milk—let sit)
1/3 cup sour cream
1/4 cup oil

Add:
dry ingredients
1 cup shredded cheddar
one small can corn (or one cup frozen sweet corn, thawed)
(you can drain the canned corn: it will be very moist if you do not)
cooled onions and jalapeños

Pour into prepared pan

Bake for 30-35 minutes, or until golden

ENJOY!!!