Easy Mexican Cornbread
1 1/4 c. all-purpose flour
3/4 c. plus 1 tsp. cornmeal (yellow)
1/4 c. granulated sugar
2 tsp. Clabber Girl Baking Powder
1/2 tsp. salt (optional)
1 c. milk
1/3 c. mild or hot sliced jalapeno peppers (optional)
1/4 c. plus 1 tbsp. vegetable oil
1 egg (beaten)
1 can mexicorn (11 oz.)
1 1/2 c. grated Colby Jack cheese
4 oz. cream cheese
Preheat oven to 400 degrees F. Grease a 9-inch cast iron skillet using 1 tbsp. vegetable oil and then sprinkle with 1 tsp. cornmeal. Place skillet in oven while preheating.
In a large bowl combine dry ingredients. Stir in milk, oil, and egg; mixing just until dry ingredients are moistened. Add mexicorn, 1 c. grated cheese and peppers (optional) then mix. Remove skillet from oven and pour 1/2 batter into the prepared skillet. Cut cream cheese into 1/4 X 1/4-inch cubes and place cubes into batter. Cover cream cheese with remaining batter and smooth batter top with the back of a spoon.
Bake in 400 degree F. oven for 15 to 20 minutes or until light golden brown. To ensure bread is done, insert wooden toothpick in center of loaf visually ensuring when removed the toothpick is clean. Sprinkle top with 1/2 c. grated cheese, allowing it to melt. Serve warm.