- 1 cup yellow corn meal
- 1 cup unbleached all-purpose flour
- 1/3 cup sugar
- 1 TBS baking powder
- 1 tsp. salt
- 1/8 tsp. New Mexico Red Chile Powder, optional
- 2 large eggs, beaten
- 1 cup buttermilk
- 3 TBS canola oil
- 1 – 14 1/2 oz. can creamed corn, half drained
- 1 cup sharp cheddar, shredded
- 2 medium jalapeños, deseeded and chopped
Preheat oven to 375 degrees. Combine the corn meal, flour, sugar, baking powder, chile powder (if using) and salt in a mixing bowl. If using chile powder, use a pure chile powder, not chili seasoning as you would put in a pot of chili.
In a separate bowl, whisk together the eggs, milk and oil.
Gently fold the liquid ingredients into the dry ingredients until a batter is formed. Fold in the corn, cheese and jalapeños.
Pour the batter into a lightly greased 8-inch square baking pan. Bake for 20-25 minutes, until the crust is light brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool a few
minutes.
NOTE: If you do not partially drain the liquid from the creamed corn, the cornbread will be too moist.