2 cups self-rising cornmeal mix
1 1/2-2 cups milk
1/4 cup sugar
1 large egg
1/4 cup oil (I use avocado, but vegetable or canola is fine)
1 can creamed corn
2 cups of freshly shredded cheese (pepper jack or Colby jack is good!)
1/4 cup chopped, pickled jalapeños
Optional : ¼ cup finely diced onion
Preheat your oven to 425 degrees with a large cast iron skillet coated well with oil inside. Combine all ingredients in a large mixing bowl and if it seems too thick, add a bit more milk. Once your skillet is heated well, carefully take it out and pour your cornbread in. Return to the oven and bake at 425 for 20-25 mins or until golden brown. Remove from the oven and remove from the skillet asap to allow the crust to stay crisp! Cut and serve alongside chili, pinto beans or alone topped with some butter. This cornbread also freezes well! Just allow to thaw and reheat in the oven for a few minutes.
