1 cup all-purpose flour
1 cup cornmeal
1 1/2 cups shredded Sharp Cheddar cheese
2 eggs
1/3 cup Canola Oil
3/4 cup buttermilk
1 can 8.5 ounces cream-style corn
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon chopped fresh Jalapeno pepper (optional)
2 green onions, chopped (optional)
Mix the wet ingredients in a bowl and the dry ingredients in another one. Combine them altogether and add the cheese and Jalapeno pepper and green onions.
Place in a 13x9x1-inch greased and flour baking pan. Bake at 375 for 40 minutes or until toothpick inserted in the middle of the cornbread comes out clean.
Makes 15 servings
Note: I tested half the recipe in a small round baking dish and baked for 20-22 minutes.
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