Layered Mexican Cornbread

Recipe Ingredients

		Butter or non-stick cooking spray - for greasing pan
1 cup	62g / 2.2oz	All-purpose cornmeal
1/2 cup	31g / 1.1oz	All-purpose flour
2 tablespoons	30ml	Baking powder
2/3 cup	157ml	Milk
2		Eggs
1/2 teaspoon	2.5ml	Salt
1/3 cup	78ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped onion
1		Creamed corn - (14 oz)
1 cup	237ml	Grated Cheddar
1 cup	146g / 5.1oz	Chopped jalepeño peppers

Recipe Instructions

Preheat oven to 350 degrees.

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.

This recipe yields 1 (8- by 8-inch) square cornbread; about 8 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1C04) - from the TV FOOD NETWORK

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