This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really should be called a corn cake lol! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can green chilies, drained. Since I prefer the taste of olive oil I used that instead of the melted butter, this is a recipe of Paula Deen's tweeked slightly I think for the better ;-)
- 1 cup yellow cornmeal
- 1⁄2 cup flour
- 2 tablespoons white sugar
- 2 tablespoons baking powder
- 1⁄2 teaspoon garlic powder (optional)
- 2⁄3 cup half-and-half cream (or use milk)
- 2 large eggs
- 1 1⁄2 teaspoons seasoning salt or 1⁄2 teaspoon white salt
- 1⁄3 cup melted butter or 1⁄3 cup vegetable oil
- 1 small onions, finely chopped or 1 small green onion
- 1 (14 ounce) can creamed corn
- 1 cup frozen corn, thawed or 1 cup drained canned corn niblet
- 1 1⁄2 cups grated cheddar cheese
- 2 jalapeno peppers, seeded and finely chopped (or to taste)
- Set oven to 350 degrees.
- Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
- In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
- Add in onion and creamed corn and thawed corn; mix to combine.
- Pour half the batter into prepared baking dish.
- Sprinkle the layer with grated cheese and jalapeno peppers.
- Pour the remaining batter on top of the cheese and jalapeno peppers.
- Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
- Allow to cool slightly before slicing.