On Sat, 20 Apr 2019 13:38:14 -0600, U.S. Janet B. wrote:

> I made Jalapeno Corn Bread to go with the sausages for supper. I used
> the recipe fro Bernard Clayton's New Complete Book of Breads.
>
> Jalapeno Corn Bread
>
> 2 pans, about 8 servings
>
> 2 1/2 cups yellow cornmeal
> 1 cup bread or all purpose flour
> 2 tablespoons sugar
> 1 tablespoon salt
> 4 teaspoons baking powder
> 1/2 cup nonfat dry milk
> 3 eggs
> 1 1/2 cup warm water
> 1/2 cup cooking oil
> 1 16-ounce can cream style corn
> 6 to 8 jalapeno canned peppers (I had some frozen fresh and used 4
> instead)
> 2 cups grated sharp Cheddar cheese
> 1 large onion grated

The cheese always seems to get "lost" in any bread, especially
cornbread. So I was determined last time I made my
jalapeno-bacon-cheese-onion cornbread. I dotted the top with 3/4"
chunks of cheese and let it "bake in". I'll do this every time from
now on.

https://imgur.com/7iTatIw

-sw