I got this recipe from a woman at work. It calls for jalapenos, but I use habaneros because, well, they are just plain better. I have been using mustard habaneros and it turns out great.

Mexican Cornbread

1 1/2 CUPS SELF RISING CORNMEAL

1 1/2 TABLESPOON SUGAR

1/2 TEASPOON SALT

1 SMALL ONION (FINELY CHOPPED)

1 CAN CREAM STYLE CORN

3/4 CUP GRATED CHEESE (YOUR FAVORITE - I USE PEPPER JACK)

3/4 CUP OIL

3/4 CUP MILK

2 EGGS

2 HABANEROS FINELY CHOPPED (PEPPERS TO TASTE - MORE IF YOU DARE)

MIX ALL INGREDIENTS WELL. POUR INTO A LIGHTLY GREASED CAST IRON SKILLET. BAKE AT 400 DEGREES FOR 45 MINUTES.