Jalapeno Cornbread

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Louanne's Kitchen


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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

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