Jalapeño Cornbread
This is from my sister-in-law, Jane Ricker. I had my first jalapeno upon moving to Texas in the late 70's and never looked back!  Jane says don't dare put this into anything except a cast iron skillet.  I have to confess that I've cooked it in regular pans with great success - just not as crispy.
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1 cup yellow corn meal
4 teaspoons baking powder
1  egg
1 small can of corn 
1 & 1/2 cups milk
1/4 cup Jalapeño  peppers, chopped (add more if you want)
1 cup sifted flour
1/2 teaspoon salt
3/4 cup grated cheese
  1. Mix dry ingredients together. Mix egg and milk together and add to dry ingredients. Stir.
  2. Add corn, cheese, and jalapeño peppers.
  3. Heat up a cast iron skillet with 1/4-in. of oil in bottom. Pour batter in after oil is hot.
  4. Cook until done at 450 degrees.