Layered Mexican Cornbread

mexican cornbread and beef barley soup 

Tonight I served layered Mexican cornbread along with delicious homemade beef barley soup and a fresh spinach salad with my special raspberry vinagerete. The cornbread was a wonderful compliment to the soup and salad. My guests raved about everything and repeatedly asked for the cornbread recipe, so here it is:

Layered Mexican Cornbread

Ingredients:
Butter or non-stick cooking spray, for greasing pan
1 c all-purpose cornmeal
1/2 c all-purpose flour
2 tbsp baking powder
2/3 c milk
2 eggs
1/2 tsp salt
1/3 c vegetable oil
1/2 c chopped onion
1 (14-ounce) can creamed corn
1 c grated Cheddar
1 c chopped jalepeno peppers

Instructions:
Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.

In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.