Linda's Overloaded Cornbread

Ingredients

• 1 (14 ounce) can cream-style corn
• 1 1/2 cups buttermilk*
• 1 large egg
• 1/4 cup vegetable oil
• 2 1/2 cups cornmeal**
• 1/2 cup all-purpose flour**
• 1 tablespoon baking powder**
• 1 teaspoon kosher salt
• 2 cups shredded Cheddar cheese
• 3 fresh jalapeño peppers, seeded and diced
• 6 to 8 sliced bacon, cooked and crumbled (optional)

Instructions

1. Heat the oven to 400 degrees F. Grease a 9 x 13 inch baking pan.
2. Combine the corn, buttermilk, egg and oil in a large mixing bowl.
3. In another bowl, stir together the cornmeal, flour, baking powder and salt.
4. Add the dry mixture to the buttermilk mixture. Stir until well blended.
5. Fold in the cheese, jalapeños and bacon, if using.
6. Bake for 30 to 35 minutes, until golden brown.

Notes

* If you don't have buttermilk on hand, just add 1 teaspoon of plain vinegar to 1 cup whole milk. For this recipe, you will add 1 1/2 teaspoons of plain vinegar.

** You can substitute 3 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.