Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     shortening
   2      cups          yellow cornmeal
   1      cup           all-purpose flour
   1 1/2  Tablespoons   baking powder
   1 1/2  teaspoons     salt
   2      Tablespoons   dark brown sugar
   3      large         eggs
   1 1/3  cups          milk
     1/2  cup           unsalted butter, melted and slightly -- cooled
   1      cup           canned sweet corn kernels, drained or -- frozen,=
					
     1/2  cup           cheddar cheese -- grated
     1/2  cup           carrot -- grated
     1/2  cup           onion -- grated
     1/4  cup           fresh jalapeno pepper -- finely chopped

Preparation:

Preheat the oven to 400=B0. Using shortening, grease 12 muffin cups or a 10-inch cast-iron skillet, if= it is not well-seasoned. Set aside. In a large bowl, stir together the cormenal, flour, baking powder, salt= and brown sugar. In a medium bowl, whisk together the eggs, milk and melted and slightly= cooled butter. Stir egg mixture into cornmeal mixture. Add the corn, cheddar cheese, carrot, onion and jalapeno pepper. Stir= until thoroughly combined. Evenly divide the batter between the prepared muffin cups, or pour into= the prepared cast-iron skillet. Bake for 30 to 35 minutes or until a wooden pick inserted in the center= comes out clean. Remove from oven and cook 5 minutes. Invert muffins and serve. If using a cast-iron skillet, cut into 8 large pieces and serve from the= skillet.