Cowboy Cornbread

1 cup yellow cornmeal

1 cup all-purpose flour

3/4 tsp. salt

1/2 tsp. baking soda

1 can cream-style corn (14 oz)

2 small Jalapeños, or 1 large (seeded and diced)

1/2 cup onion, finely chopped

2 eggs

1/3 cup oil (canola or vegetable)

1-1/2 cups grated cheddar cheese

Preheat oven to 350 degrees. Lightly oil a cast iron skillet (10 inch or so).

Mix all ingredients except cheese. If batter appears too dry, add a splash of milk.

Pour 1/2 of the batter into prepared cast iron skillet (or 8x8 pan) and top with the grated cheese. Pour remaining batter over the cheese layer. Bake for 35-45 minutes. Top should be golden brown, but do not overtake.

DWYW (do what you want)

This can also be baked in a pie dish or 8x8 pan. Get creative and use different cheeses. PepperJack would be excellent! Add more jalapeños for extra heat. Serve with chili or bbq. You could use gluten-free all purpose flour (I love Bob's Red Mill brand). Use a sweet onion instead of a white or yellow onion or omit the onion all together. Add some chopped red bell pepper (1/4 cup finely diced) would add some fun color and taste. This is such a tasty and versatile recipe!