Treebeards' Jalapeno Cornbread

By LRay

Creamed corn and Cheddar cheese make this cornbread moist and a few
jalapeno peppers give it a kick. Adjust the amount of jalapeno peppers to accommodate your individual taste.

Ingredients

• 5 2/3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 5 cups grated Cheddar cheese
• 5 cups yellow corn meal
• 1 1/2 cups creamed corn
• 1/2 cup chopped onion
• 1/2 cup chopped jalapeno peppers
• 6 tablespoons sugar
• 2 eggs, beaten
• 2 1/2 cups milk

Details

Adapted from foodnservice.com

Preparation

Step 1

Spray a 9 x 13-inch baking pan with non-stick spray. Set aside.

In a large bowl, mix baking powder, salt and vegetable oil. Add remaining ingredients and mix well. Pour batter into the prepared pan.

Bake at 350 degrees for 1 hour or until cornbread tests done.

Serves 12.

A little trivia:

Cornbreads were being made by Native Americans long before the first
Europeans settled in the Americas. The earliest cornbreads were called
"pone" and were simple mixtures of cornmeal, salt and water. Cornbreads
were popular during the American Civil War because they were very
cheap and could be made in many different forms. They could be baked,
high-rising loaves or simply fried for quick meals. Today, Northern
cornbreads use significant amounts of sugar and flour while Southern
cornbreads use very little or none at all. Cornbreads are now considered a Southern staple.