Jalapeño Cheese Corn Bread

1 cup Yellow Corn Meal 
1 cup flour 
1/3 cup granulated sugar 
1 Tbsp baking powder 
1/2 tsp salt
1 cup milk
2 large eggs, lightly beaten
3 Tbsps olive oil
1 cup shredded Cheddar or Monterey Jack cheese
11 ounce can whole kernel corn, drained
3 Tbsps chopped pickled jalapeños

Preheat oven to 375 degrees F. Grease 8 x 8 baking pan.

Mix together corn meal, flour, sugar, baking powder and salt in large mixing bowl.

In another bowl mix together milk, eggs and olive oil; stir into corn meal mixture well; stir in cheese, corn and jalapeños. Pour batter into prepared baking pan.

Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool in baking pan.

Recipe and picture from Granny's Favorites Cookbooks