Servings: 1 8x8 square cornbread
Prep Time: 10 min
Cook Time: 35 min
1 cup cheddar cheese, grated
1/2 cup chopped onion
1/3 cup vegetable oil
2/3 cup milk
2 tablespoon baking powder
1/2 cup all purpose flour
1 cup all purpose cornmeal
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.
Recipe courtesy Paula Deen
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
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