The National Cornbread Festival South Pittsburg, Tennessee

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Layered Mexican Cornbread

Butter or non-stick cooking spray for greasing pan
1 C Martha White cornmeal
½ C Martha White all purpose flour
2 Tbs Baking powder
2/3 C Mayfield Milk
2 Eggs
½ tsp Salt
1/3 C vegetable oil
½ C chopped onion
1 14 oz creamed corn
1 C grated Cheddar cheese
1 C chopped jalepeno peppers

Preheat over to 350 degrees. Grease a number 8 Lodge cast iron skillet and 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 skillet. 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.