Sourdough Jalapeno Cornbread

Ingredients

1 1/2 cups corn meal
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups milk
1 1/2 cups sourdough starter
1 1/2 teaspoons cream of tarter
1 1/2 teaspoons baking soda
2 eggs (slightly beaten)
1 cup Cheddar or Monterey Jack cheese (shredded)
1 cup onion (chopped)
1/3 cup jalapeno peppers (finely chopped)

Directions

Combine cornmeal, sugar and salt in mixing bowl. Scald milk, pour over cornmeal; cool to lukewarm. Add remaining ingredients and mix well. Pour into 9 inch square pan. Bake at 425 degrees for 40 minutes.


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