Side Dish
1 loaf
30 minutes
20-25 minutes
Chef Ida Rodriguez
1 cup Cornmeal (Yellow)
1 cup Flour
1/3 cup Sugar
1 tablespoon Baking Powder
1/2 teaspoon Salt
1 cup Milk (whole)
2 large Eggs, lightly beaten
3 tablespoons Vegetable Oil
1 can Corn Kernels (11 oz can) drained
1 cup Monterey Jack Cheese, shredded
3 tablespoons Pickled Jalapenos, chopped
Preheat the oven to 375°F. Lightly grease an 8-inch square baking pan; set aside.
Combine corn meal, flour, sugar, baking powder and salt in a large mixing bowl.
In a separate bowl, whisk together milk, eggs and oil.
Gently fold the liquid ingredients into the dry ingredients until a batter is formed.
Fold in corn, cheese and jalapeños. Pour batter into baking pan.
Bake for 20 to 25 minutes, until the crust is light brown and a toothpick inserted in the center comes out clean.
Remove corn bread from oven and let cool for a few minutes. Cut into large pieces and serve warm.
