Jalapeno-Cheddar Corn Bake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
3/4 cup sugar |
1/4 teaspoon seasoning salt, divided |
1 1/2 cups all-purpose flour |
1/2 cup cornmeal |
1 tablespoon baking powder |
1/2 cup butter, room temperature |
3 large eggs |
1 1/2 cups canned creamed corn |
2 tablespoons pickled jalapeno peppers, chopped |
1/2 cup shredded monterey jack and cheddar cheese blend |
Directions:
1. Preheat oven to 350°; position oven rack in middle position.
2. In a bowl, thoroughly combine sugar, 1/8 teaspoon seasoned salt, flour, cornmeal, and baking powder.
3. With a pastry cutter or finger tips, mix butter into the dry mixture until it resembles pea-sized crumbles.
4. Combine and mix remaining ingredients in a separate bowl; add to dry ingredients, mixing just until some lumps remain.
5. Pour mixture into a greased 8 x 8 inch baking pan.
6. Place pan on a baking sheet; bake for 35 minutes or until golden brown and a pick comes out clean.
7. Season with remaining seasoned salt.
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