Navajo Cornbread

Ingredients:

1 1/2 cups plain yellow cornmeal
1/2 cup plain flour
1 tablespoon baking powder
2 teaspoons salt
2 eggs
1 14-oz can creamed corn
1/2 cup sour cream
1 cup milk or buttermilk
1/3 cup vegetable oil
1 jalapeno pepper, seeded and finely diced
1 bunch green onions, chopped (about a cup)
8 oz. colby jack cheese, shredded

Directions:

Preheat oven to 350 degrees. Grease a 13×9 baking dish or 12-inch cast iron skillet (cooking spray works fine).
Combine cornmeal, flour, baking powder and salt then stir to combine; set aside.
Combine eggs, creamed corn, sour cream, milk and vegetable oil in a large bowl then mix well. Stir in cornmeal mixture, jalapenos, onions and cheese.
Pour cornbread mixture into greased pan then bake at 350 degrees for 55-70 minutes or until golden brown and set in the center (cast iron will cook faster). Let cornbread rest in the pan 15 minutes before serving.

Notes:
Use PLAIN yellow cornmeal. Not self-rising. If you can’t find plain cornmeal, see the next note.
I don’t know for sure if this can be made with self-rising cornmeal since I haven’t used it myself but I imagine it can – I would use 2 cups then omit the plain cornmeal and flour and reduce the salt and baking powder by half.
This recipe is NOT spicy so long as you properly seed the jalapenos. If you’d like to add some heat, keep all or some of the pepper seeds in the recipe.
8 oz of cheese yields about 2 cups shredded.
That’s not a type where it says to use 2 teaspoons of salt. It’s perfect. The original recipe calls for one tablespoon of salt. Yikes, right?!

I await your comments! Enjoy!