Cheesy Cornbread
 
Makes 1 (13X9-inch) pan
Ingredients
  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt
  • 2 large eggs, lightly beaten
  • ½ cup unsalted butter, melted
  • 1 cup whole buttermilk
  • 1 (14.75-ounce) can creamed corn
  • ¼ cup seeded and chopped jalapeño (about 1 medium)
  • 2 cups shredded sharp Cheddar cheese, divided
Instructions
  1. Preheat oven to 400°. Lightly spray a 13x9-inch baking pan with cooking spray.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
  3. In a medium bowl, whisk together eggs, butter, buttermilk, and corn. Gently stir egg mixture into dry ingredients until just combined. Fold in jalapeño and 1 cup cheese. Pour into prepared pan; spread to edges with an offset spatula, and sprinkle with remaining 1 cup cheese.
  4. Bake until a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Serve warm.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/chili-poke-bread/