Aztec Cornbread

A good friend shared this delicious recipe with me. Thanks Sue.


1 cup all-purpose flour
1 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can 12.5 oz cream-style golden sweet corn
1 1/2 cups grated Cheddar cheese
2 eggs
3/4 cup buttermilk
1-2 tablespoons finely chopped fresh Jalapeno peppers, optional

Mix the dry ingredients in a bowl. Mix the wet ingredients in another bowl. Mix them altogether.

Add the cheese and jalapeno pepper and combine well.

Pour the mixture in a greased and flour 8x8-inch baking pan. Bake at 375 F for 40 minutes or until skewer inserted in the middle of the cornbread comes out clean.

Serves 9