This is from my sister-in-law, Jane Ricker. I had my first jalapeno upon moving to Texas in the late 70's and never looked back! Jane says don't dare put this into anything except a cast iron skillet. I have to confess that I've cooked it in regular pans with great success - just not as crispy.
- Mix dry ingredients together. Mix egg and milk together and add to dry ingredients. Stir.
- Add corn, cheese, and jalapeño peppers.
- Heat up a cast iron skillet with 1/4-in. of oil in bottom. Pour batter in after oil is hot.
- Cook until done at 450 degrees.