Mexican Jalapeno Cheddar Cornbread

Ingredients

2 large eggs, whisked
1/4 cup vegetable oil
1 cup buttermilk
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon garlic powder
1 & 1/2 cups sharp cheddar cheese, shredded
1 cup corn kernels
1/2 white onion, diced
2 medium jalapeno peppers, seeded and diced (approximately ½ cup)

Directions

Place a greased 8-inch cast-iron skillet into a cold oven. Preheat the oven to 350°F, allowing the skillet to heat up with the oven.

In a medium bowl, combine eggs, oil, buttermilk, and cornmeal. Set aside.

In a separate bowl combine flour, baking powder, baking soda, salt, and garlic powder. Whisk together until combined.

Pour the egg mixture into the flour mixture and mix until well combined.

Fold in cheese, corn, onion, and jalapeños.

Carefully remove the skillet from the oven. Pour the batter into the hot skillet.
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Bake 45-50 minutes, or until golden brown. (An inserted toothpick should come out clean or with a few dry crumbs.)