1 cup butter, melted
1 cup white sugar
4 eggs
1 (15-oz) can cream-style corn
1 heaping tbsp minced pickled jalapeno
1 cup shredded cheddar-jack cheese
1 cup all purpose flour
1 cup yellow cornmeal
4 tsp baking powder
1/4 tsp salt
Preheat oven to 300-degrees F. Lightly grease a 9x13" pan.
In a large bowl, beat together the butter and sugar. Beat in eggs one at a time. Blend in cream corn, jalapenos and cheese. Add flour, cornmeal, baking powder and salt. Stir until smooth. Pour batter into prepared pan.
Bake at 300^ for 1 hour, until a toothpick inserted into center of the pan comes out clean.
OMG, this is the best cornbread I've ever eaten! Sweet and crusty with a very moist, dense crumb. Awesome!! The original recipe is on allrecipes.com...the only thing I did different was to substitute jalapenos for the chopped green chiles. CW June 2009
I've made this many times since 2009. It's definitely one of our favorites! cw Nov 2011
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