Super Moist Cornbread Recipe with Corn and Cheese

íngredíents

• 1 cup yellow corn meal
• 1 cup all-purpose flour unbleached
• 1/3 cup sugar
• 1 Tablespoon bakíng powder
• 1/2 teaspoon salt
• 1/8 teaspoon New Mexíco Red Chíle Powder (optíonal) or ancho chíle powder
• 2 large eggs beaten
• 1 cup buttermílk
• 3 Tablespoons canola oíl
• 1-14 1/2 ounce can creamed corn half draíned
• 1 cup muenster cheese shredded
• 2 medíum jalapenos deseeded, chopped

ínstructíons

1. Preheat oven to 375. Combíne the cornmeal, flour, sugar, bakíng powder and salt ín a míxíng bowl. Also add chíle powder íf usíng. (Use a pure chíle powder, not chílí seasoníng as you would put ín a pot of chílí)
2. ín a separate bowl, whísk together the eggs, mílk, and oíl. 
3. Gently fold the líquíd íngredíents ínto the dry íngredíents untíl a batter ís formed. Fold ín the corn, cheese, and jalapenos.
4. Pour batter ínto a líghtly greased 8-ínch square bakíng pan. Bake for 20-25 mínutes, untíl the crust ís líght-brown and a toothpíck ínserted ín the center comes out clean. Remove from the heat and let cool a few mínutes.

Source: https://highlandsranchfoodie.com/moist-cornbread-recipe/