Ingredients

• 1 cup of all-purpose flour
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 2 tablespoons of sugar
• 1 cup of yellow cornmeal, preferably stone ground
• 2 eggs, slightly beaten
• 1/4 cup of lard or vegetable shortening, melted
• 1/4 cup of whipping cream
• 3/4 cup of milk
• 1/2 cup of finely chopped onion
• 3 canned or fresh jalapeno peppers, seeds & veins removed, minced

Directions

Preheat oven to 425ºF. Generously grease 2 cornbread pans or 18 muffin cups. If using cast-iron pans, place greased pans in hot oven 20 minutes while preparing batter. For a crispy outside crust, batter should sizzle and hiss when spooned into pans. Sift flour, baking powder, salt and sugar into a large bowl. With a fork, blend in cornmeal. Add remaining ingredients to bowl; stir just until all dry ingredients are moist. Do not over beat.
Pour batter into each division in pan, filling each about 2/3 full. Bake in preheated oven until top springs back when pressed with fingertips, 20 minutes. Serve hot. Makes 16 to 20 pieces.