Mexican Cornbread

1 ½ c. yellow cornmeal
3 tsp. baking powder

1 ½ Tbsp. sugar
1 tsp. salt

1 c. shredded sharp white cheddar

½ c. vegetable oil

½ c. chopped onion

1-2 jalapeno peppers, seeded and chopped

¾ c. milk

1 egg

½ c. canned cream-style corn

Place a seasoned iron skillet in the oven and preheat to 350 degrees.

In a large bowl, mix all the ingredients together. Pour 1 Tbsp. oil in the skillet and tilt to cover the bottom. Pour the batter in the skillet and bake for 30-40 minutes, until browned on top. Turn out into a plate, cut, and serve.

Makes 8 servings.

Weight Watchers PointsPlus value: 8 points per serving.

The recipe is from the cookbook Southern Plate by Christy Jordan