1 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
Black pepper, to taste
1 cup canned cream-style corn
1/2 cup fresh or frozen kernels, thawed if frozen
1/2 cup sour cream
1/2 cup milk
2 eggs, slightly beaten
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 to 2 fresh jalapeno peppers, minced
Preheat oven to 400F. Butter an 8-inch square pan. Toss the dry
ingredients together in a mixing bowl. In another bowl, stir the
cream-style corn and the rest of the ingredients together until smooth.
Blend the wet and dry mixtures. Pour into prepared pan. Bake for 25
minutes, until top is golden and knife inserted in center comes out clean.
Cool before cutting.
