Servings:
Yield: 12 to 16 servings
Ingredients
- 3 cup cornmeal
- 2 tablespoon baking powder
- 2 tablespoon sugar
- 1 tablespoon red pepper flakes
- 2 1/2 teaspoon kosher salt
- 2 cup milk
- 1/2 cup canola oil
- 1 cup grated sharp cheddar cheese
- 1 cup finely diced yellow onion (about 1 small onion)
- 1/2 cup diced green bell pepper
Preparation
Baking Directions:
Preheat oven to 375° F.
Grease a 13 by 9 by 2-inch baking dish and place in the oven to heat while you make the batter.
In a large bowl combine the cornmeal, baking powder, sugar, red pepper flakes and salt.
Stir to combine.
Add milk, oil and cream-style corn and stir until just combined.
Stir in the onion, green pepper and cheese just until incorporated.
Carefully remove the hot baking dish from the oven and pour the batter into it.
Return to the oven and bake for 45 minutes, or until a toothpick comes out clean.
Let cool for 5 minutes.
Cut into squares and serve.
