It was a little unfair of me to post my Opa’s pork rib recipe without immediately posting this cornbread recipe given that, in our house, it is somewhat of a sacrilege to cook one without the other. This recipe is not your ordinary cornbread, in fact my mother often refers to it as evil as it is filled with butter, cheese, jalapeño and corn.
The Ultimate Cornbread
1 cup butter, melted
1 cup white sugar
1 14 ounce can cream-style corn
½ can jalapeño peppers, drained and chopped
1 cup shredded cheese (Cheddar, Marble, Mozzerella, or Monteray Jack in any combination)
1 cup all-purpose flour
1 cup cornmeal
4 teaspoons baking powder
¼ teaspoon salt
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9 x 13 baking dish.
In a large bowl, beat together the butter and sugar. Beat in the eggs one at a time. Blend in the creamed corn, chilies, and cheese.
In a separate bowl, stir together the flour, cornmeal, baking powder and salt in a second bowl. Add the flour mixture to the corn mixture and stir until just smooth. Pour the batter into the prepared pan.
Bake in the preheated oven for 1-1 ¼ hours or until a toothpick inserted in the center comes out clean.