Step 1

Start by preheating your oven to 375 degrees F.

Step 2

Using a whisk, combine the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Add the chile powder if using (use pure chile powder, not chili seasoning).

Step 3

Whisk the eggs, milk, and oil in a separate bowl.

Step 4

Gently fold the liquid ingredients into the dry ingredients with a large spoon until a batter forms. Do not overmix.

Step 5

Drain the creamed corn in a colander or mesh strainer. Let it sit for 2 minutes in the colander, then give it a good shake to remove more liquid before adding it to the batter. You don't want it completely drained.

Step 6

Fold corn, cheese, and jalapenos into the batter with a large spoon.

Step 7

Then, pour the batter into a lightly greased 8-inch square baking pan and smooth it in with the back of the spoon.

Step 8

Bake your cornbread for about 20 to 25 minutes, or until the crust is light brown and a toothpick inserted in the center comes out clean.

Step 9

Before slicing, remove your Pioneer Woman Cornbread With Creamed Corn from the heat and let cool for about an hour.