Paula Deen's Layered Mexican Cornbread

Ingredients

• 1 cup all-purpose cornmeal
• 1/2 cup all-purpose flour
• 2 tablespoons baking powder
• 2/3 cup milk
• 2 eggs
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1/2 cup chopped onion
• 1 (14 ounce) can creamed corn
• 1 cup grated cheddar cheese
• 1 cup chopped jalapeno pepper

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray.

3. 3

   Set aside.

4. 4

   In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.

5. 5

   Stir in onion and creamed corn.

6. 6

   Pour half of batter into prepared pan.

7. 7

   Top with cheese and peppers, spreading onto batter.

8. 8

   Pour remaining batter on top of cheese and peppers.

9. 9

   Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.

10. 10

    Let cool slightly before cutting into squares.