• 1-1/4 cups flour

  1 cup Quaker yellow or white corn meal

  1 tablespoon sugar (you can add up to ¼ cup if you like it sweet)

  3 teaspoons baking powder

  ½ teaspoon salt (optional)

  1 cup buttermilk

  ¼ cup vegetable or canola oil

  2 eggs, beaten

  1 8.75 oz. can cream corn

  1/2 cup finely chopped onion

  1 small jalapeno pepper, thinly sliced

Heat oven to 400° F.  Grease 8 or 9-inch pan.  Combine dry ingredients.  Stir in buttermilk, oil, and egg, beating well.  Stir in creamed corn, onion and sliced jalapeno peppers, mixing well.  Pour batter into prepared pan.  Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.  Serve warm.  Serve with butter, if desired.

TIP:  If you have arthritis or other hand problems, you can mix up everything in your stand mixer,  and then stir in corn, onion and sliced jalapeno peppers.

TIP:  Store cornbread in freezer by slicing into serving pieces and placing in a zip-loc freezer bag.  Remove pieces as needed and thaw at room temperature or place in microwave for 30-60 seconds.