Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***WALDINE VAN GEFFEN VGHC42A***
   1      cup           all-purpose flour
   1      tablespoon    baking powder
     1/2  teaspoon      salt
   2      tablespoons   sugar
   1      cup           yellow cornmeal -- preferably stone
                        -- ground
   2                    eggs -- slightly beaten
     1/4  cup           lard/vegetable shortening -- melt
     1/4  cup           whipping cream
     3/4  cup           milk
     1/2  cup           onion -- chop fine
   3                    canned or fresh jalapeno peppers -- seed, mince

Preparation:

Preheat oven to 425~. Generously grease 2 corn-bread pans or 18 muffin cups. If using cast-iron pans, place greased pans in hot oven 20 minutes while preparing butter. For a crispy outside crust, batter should sizzle and hiss when spooned into pans. Sift flour, baking powder, salt and sugar into a large bowl. With a fork, blend in cornmeal. Add remaining ingredients to bowl; stir just until all dry ingredients are moist. Do not overbeat. Pour batter into each division in pan, filling each about 2/3 full. Bake in preheated oven until top springs back when pressed with fingertips, 20 minutes. Serve hot.