Jalapeno Corn Bread

1 1/2 cups of cornmeal
1 1/2 cups of unbleached all-purpose flour
1 tablespoon of baking powder
1 teaspoon of  salt
4 eggs, lightly beaten
1 1 /2 cups of milk
1 1/2 cups of shredded cheddar cheese
1 stick of butter
1 cup of minced white or yellow onion
1/4 cup of sliced fresh jalapeno rounds (protect hands with rubber gloves)  

Instructions:

Preheat oven to 375ºF. In a large bowl, mix together the cornmeal, flour, baking powder and salt. In a small bowl, mix eggs and milk; stir into the dry ingredients and mix well. Add cheese. Put the butter in a 9-by-13-inch baking pan and place in the preheated oven until butter is just melted. Stir in the onion and jalapeno. Return to oven and watch for onion to begin to brown, about 5 minutes. Using oven mitts, remove the pan from the oven and pour batter into the hot pan. Reduce oven temperature to 340ºF. Bake until top puffs up and springs back when gently pressed. Bread should also brown on top. Turn out bread and cut into pieces and serve with onion, jalapeno "crust" on top.