Jalapeño peppers "heat up" this moist, cheesy cornbread.
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1 14 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 cup cream-style corn
14 cup chopped seeded jalapeño peppers
14 cup vegetable oil
2 large Land O Lakes® Eggs, slightly beaten
2 tablespoons chopped green bell pepper
1 cup shredded Cheddar Cheese
STEP 1
Heat oven to 350°F. Grease 8-inch square baking pan; set aside.
STEP 2
Combine cornmeal, flour, baking powder, baking soda and salt in bowl. Stir in all remaining ingredients except cheese just until moistened.
STEP 3
Pour half of batter into prepared pan. Sprinkle 1/2 cup cheese over batter. Spoon remaining batter over cheese; spread to cover.
STEP 4
Bake 35-40 minutes or until light golden brown. Sprinkle with remaining cheese; continue baking 4-6 minutes or until cheese is melted. Serve immediately.
