INGREDIENTS
6 tbsp
butter
1
jalapeño pepper (seeded and chopped)
1/2
medium onion (chopped)
1/2 cup
all-purpose flour
1/2 cup
cornmeal
1/2 tsp
salt
2
eggs
1/2 cup
chicken stock
1 15 ounce can
or frozen whole kernel corn, undrained
1 15 ounce can
or frozen creamed corn, undrained
2 cups
shredded Monterrey Jack cheese