Layered Mexican Cornbread

Ingredients

 * butter or non-stick cooking spray, for greasing pan
 * 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
 * 1 cup chopped jalapeño peppers

Directions

 * 1) Preheat oven to 350 degrees F.
 * 2) Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.
 * 3) In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
 * 4) Stir in Onion and creamed corn. Pour half of batter into prepared pan.
 * 5) Top with Cheese and peppers, spreading onto batter. Pour remaining batter on top of Cheese and peppers.
 * 6) Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
 * 7) Let cool slightly before cutting into squares.

Contributed by
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