The goal was to find a copy cat recipe for 4 Rivers BBQ style cornbread. I did not nail it as I couldn't find one that truly looked like the 4 Rivers creation. But, I will say this was very good and I would make it again.
It only took 15 minutes prep time and it came out very moist. This would go well with any BBQ or chili. My heat tolerance isn't as great as the guys so next time I will put more of the jalapeno on one side of the pan. I like some jalapeno but this was just a wee bit too much for me.
Mexican Jalapeno Cornbread
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda