- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 5 cups grated cheddar cheese (about 1 pound)
- 5 cups yellow cornmeal
- 1 1/2 cups creamed corn
- 1/2 cup chopped white onion
- 1/3 cup sliced jalapeno peppers
- 6 tablespoons sugar
- 2 eggs
- 2 1/3 cups milk
Preheat oven to 375 degrees. In large mixing bowl, combine baking powder and salt, and add vegetable oil. Add remaining ingredients in order given. Mix thoroughly, but do not overmix or cornbread will be tough.
Pour mixture into greased 9- by 13-inch baking pan. Bake approximately 1 hour, but start checking at 45 minutes. Bread is done when knife blade inserted in center comes out clean.
To prepare ahead, mix all ingredients except baking powder. Cover and refrigerate. Next day, add baking powder and bake. Serves 10.
Featured in the August 1992 issue of Texas Monthly