A piece of this cornbread is a meal in itself! Judyrae Kruse published this recipe in honor of the Seattle Seahawks going to the Superbowl in 2006 — she called it “Seattle Seahawks Super Bowl jalapeno cornbread.”
1 onion, chopped
3/4 lb sharp cheddar cheese, grated (about 1-1/2 C)
1 can (14-3/4 oz) cream style corn
16 ozn sour cream
1/2 C oil
1 can (4 oz) diced jalapenos, or 4 fresh jalapenos, diced
1 C yellow cornmeal
1 C flour
1 T baking powder
1 t salt
In a large mixing bowl, beat the eggs and stir in the corn, sour cream, and oil. Fold in the onion, cheese, and jalapenos. Add the cornmeal, flour, baking powder, and salt and mix well.
Pour batter into a greased 9×13-inch baking pan. Bake at 350 F until brown on top, about an hour. Makes 18 very rich servings.