Cheesy Cornbread!

For years I've been on a quest for the perfect cornbread. This recipe is the most successful so far.  The only drawback is that they are much better when hot, so you can't really make them in advance and serve cold.  It is best to serve right after baking.

Blend well in medium bowl -

1 stick butter, melted
1/2 c. brown sugar
2 eggs

Add:
1/2 c. milk
14oz can creamed corn
optional - 2 TB chopped jalapeno

Blend well in large bowl:
1 c. shredded cheddar
1 c. flour
1 c. cornmeal
1/2 ts. baking soda
1/8 ts. salt

Gradually stir dry mix into wet mix.

Pour into greased muffin pan or 8x8 baking pan.


350F for 40 minutes.
Cool in pan 5 minutes.
Turn out onto wire rack.
Cool 5 minutes.
Serve and enjoy right away!