1 1/2 cups plain yellow cornmeal
1/2 cup plain gluten-free flour
1 tablespoon baking powder
2 teaspoons salt
1 14-oz can creamed corn
1 cup milk, or non-dairy alternative
1/3 cup olive oil
1 jalapeno pepper, seeded and finely diced
1 small white or yellow onion, chopped (about a cup)
8 oz. colby jack cheese, shredded (if desired)
Preheat oven to 350 degrees. Combine cornmeal, flour, baking powder and salt then stir to combine; set aside. Combine eggs, creamed or regular corn, sour cream, milk and vegetable oil in a large bowl then mix well. Stir in cornmeal mixture, jalapenos, onions and cheese.
(This recipe will still work if dairy items are omitted.)
Grease a 13x9 baking dish or cast iron skillet with butter (or bacon grease if you have it!). Pour cornbread mixture into greased pan then bake at 350 degrees for 1 hour and 5 minutes or until golden brown and set in the center. Let cornbread rest in the pan 15 minutes before serving.
I don’t know for sure if this can be made with self-rising cornmeal since I haven't used it myself. I would use 2 cups then leave out the plain cornmeal and flour, reduce the salt and baking powder by half.
This recipe is NOT spicy as long as you remove the Jalapeño seeds. If you’d like to add some heat, keep the seeds in the recipe.
Special Shout-out to Mason and Imani for enjoying this cornbread, the most!