Jalapeno Cheddar Cornbread

When I think of barbeque, after the meat and sauce, next comes cornbread. When the ribs were just about done, we whipped up a batch of jalapeño cheddar cornbread. There was some cheddar cheese in my fridge I needed to use up and picked up jalapeños at the store, so I thought it would be a great combination. Cooked in it the cast iron skillet for 30ish minutes at 350-degrees, and was the perfect centerpiece for dinner.

Ingredients:
1 ¼ cup flour
¾ cup yellow cornmeal
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cup milk
¼ cup vegetable oil
1 egg, beaten
1 cup cheddar cheese
3 jalapenos, two diced, one sliced

Directions:
In a bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk together the milk, oil, and egg. Combine bowl one with bowl two, then fold in the cheese and diced jalapenos. Pour into a greased cast iron pan, and then top with sliced jalapenos. Cook at 350 until golden brown, about 25-30 minutes.