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Creamed corn and cheddar cheese make this cornbread moist and a few jalapeno peppers give it a kick. Adjust the amount of jalapenos to accommodate your individual taste.
- Preheat oven to 350.
- Spray 9 x 13 inch cake pan with non-stick spray. Set aside.
- In large mixing bowl, combine baking powder, salt and vegetable oil. Stir until mixed. Add remaining ingredients, adding milk last. Mix thoroughly. Scrape batter into prepared cake pan.
- Bake for 45-50 minutes or until cornbread tests done.
- TIP: To keep the cut-end of cheese from drying out, rub with a little butter or olive oil before re-wrapping.