Layered Mexican Cornbread

Layered Mexican Cornbread




Butter or non-stick cooking spray, for greasing pan

1 cup all-purpose cornmeal

1/2 cup all-purpose flour

2 tablespoons baking powder

2/3 cup milk

2 eggs

1/2 teaspoon salt

1/3 cup vegetable oil

1/2 cup chopped onion

1 (14-ounce) can creamed corn

1 cup grated Cheddar

1 cup chopped jalape�o peppers



Preheat oven to 350 degrees F.

Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.

In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.

Yield: 1 (8 by 8-inch) square cornbread; about 8 servings