Layered Mexican Cornbread

• 1  cup  all purpose cornmeal
• 1/2  cup  all purpose flour
• 2  tablespoon  baking powder
• 2/3  cup  milk
• 2 eggs
• 1/3  cup  vegetable oil
• 1/2  cup  chopped onion
• 1  cup  cheddar cheese, grated
• 1  cup  chopped jalepeno peppers
• 1/2  teaspoon  salt
• 1 (14-ounce) can creamed corn
• butter or non-stick cooking spray, for greasing pan

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 8x8 square cornbread
Preparation time: 10 minutes
Cooking time: 35 minutes
Ease of preparation: Easy

Recipe courtesy Paula Deen