Cheesy Jalapeno Cornbread
1 cup White self-rising, cornmeal
1 cup Flour, self-rising
1 cup Corn
1 cup Milk
2 cup shredded Tillamook Special Reserve Cheddar Cheese
¾ cup softened Tillamook Unsalted Butter
⅔ cup Sugar
¼ cup Diced jalapenos
Cast iron skillet
Preheat the oven to 400°F. Place a cast iron skillet in the oven to preheat.
In a bowl, whisk together the cornmeal and the flour.
Mix eggs, corn, milk, and 1½ cup cheese in a medium bowl. In a large bowl, combine butter, and sugar until smooth. Add the egg mixture to the butter; stir in the jalapeños. Add the dry ingredients to the wet ingredients stirring until combined.
Remove the skillet from the oven and carefully pour batter into the skillet. Top cornbread with jalapeno slices and ½ cup of the remaining shredded cheese. Bake cornbread for 25-28 minutes.