Layered Mexican Cornbread

Categories: Breads- Rolls- Biscuits- Corn bread

Ingredients

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 2 Tbsp. baking powder
• 2/3 cup milk
• 2 eggs
• 1/2 tsp. coarse salt
• 1/3 cup canola oil
• 1/2 cup chopped onion
• 1 (14 oz.) can creamed corn
• 1 cup shredded cheddar or jalapeno cheddar cheese
• 2 medium fresh jalapeno peppers, minced

Directions

1. Heat oven to 350 degrees. Coat an 8 × 8 inch baking dish with cooking spray.
2. In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt and oil. Stir in onion and corn. Pour half of batter into pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake 35 minutes or until golden and wooden pick inserted into center comes out clean. Let cool 5 minutes before cutting into squares.

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