Mexican Moist Layered Cornbread

• 1 cup cornmeal
• 1/2 cup flour, all-purpose
• 2 tablespoons baking powder
• 23 cup milk, 1%
• 2 large eggs
• 1/2 teaspoon salt
• 13 cup canola oil or other vegetable oil
• 1/2 cup onions chopped
• 14 ounces creamed corn 1 can
• 1 cup cheddar cheese, reduced-fat grated
• 2 tablespoons jalapeno pepper chopped, or more or less to taste

1. Preheat oven to 350F (180C).
2. Coat an 8 by 8-inch or 9 by 9-inch square pan with cooking spray.
3. Set aside.
4. In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
5. Stir in onion and creamed corn.
6. Pour half of batter into prepared pan.
7. Top with cheese and peppers, spreading onto batter.
8. Pour remaining batter on top of cheese and peppers.
9. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
10. Let cool for about 15 minutes before cutting into squares.
11. Serve warm or at room temperature.

cornmeal, flour, baking powder, milk, eggs, salt, canola oil, onions, cheddar cheese, jalapeno pepper

Taken from recipeland.com/recipe/v/mexican-moist-layered-cornbread-50525 (may not work)