Layered Mexican Cornbread #838 6/07

Categories:
breads, corn, Mexican, New 2007

1 cup yellow cornmeal
1/2 cup flour
2 tablespoon Baking Powder
2/3 cup milk
2 large eggs
1 tablespoon sugar
1/2 teaspoon Salt
1/3 cup vegetable oil
1/2 cup onion; minced
1 14 oz can creamed corn
1 cup cheddar cheese; grated
1 cup jalapeno peppers; minced

Preheat oven to 350°F. Spray Pam into a 8"X8" square baking dish. In a large bowl, mix together the cornmeal, flour, baking powder, milk, eggs, salt, sugar, and oil. Stir in onion and creamed corn. Pour half of batter into the baking dish. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for 45 minutes or until golden on top and a knife inserted in the middle comes out clean. Let cool slightly to set.

Contributor: Paula Deen

Yield: 8 servings