- 1 cup cornmeal
- 1/2 all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 beaten eggs
- 1/2 milk
- 1 (8 3/4 oz.) can cream-style corn
- 2 tablespoons cooking oil
- 1/2 shredded Cheddar cheese
- 1 fresh red or green jalape?o pepper, seeded and finely chopped*
Spray 8- or 9-inch cast-iron or oven-safe skillet with nonstick coating. Heat skillet in 400° oven 5 minutes just before filling.
In large mixing bowl stir together cornmeal, flour, baking powder and salt. Make well in center of dry mixture.
In medium mixing bowl beat together eggs, milk, cream-style corn and oil. Add egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in cheese and jalapeno pepper.
Pour batter into hot skillet. Bake 20 to 25 minutes or until wooden toothpick inserted near center comes out clean. Cool in skillet on wire rack 10 minutes. Serve warm Makes 1 loaf.
*Note: Omit the pepper and substitute Monterey Jack cheese with hot peppers for the Cheddar cheese and you will save the step of chopping fresh pepper.
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