Easy Jalapeño Corn Bread

1/2 c. corn bread mix

1 1/4 c. milk

1/3 c. oil

2 eggs, beaten

1 tsp. sugar

1 large onion, chopped

1 c. drained canned corn

1/4 c. pickled jalapeños, minced

3/4 c. cheddar cheese, grated

Combine all ingredients. Pour into baking pan approximately 11x7x1 1/2 inches. Bake at 375 degrees for 30 minutes.

See the full article in the December 1988 issue.

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