This recipe comes from my cooking school friend, Pam.

What you need:

1 1/3 cups all-purpose flour
2/3 cup cornmeal, can use medium or coarse grind
½ cup corn flour
2/3 cup sugar
5 teaspoons baking powder
½ teaspoon salt
1 1/3 cups whole milk
2 ½ ounces melted butter
1 large egg, beaten
1 can corn, drained
1 jalapeno pepper, seeded and finely diced

What you do:

1.  Preheat oven to 350 degrees F.  In a large bowl, combine the first six ingredients.  In a separate bowl, combine  milk, egg and melted butter, add to dry ingredients and mix until just combined.  Gently mix in drained corn and jalapeno.

2.  Pour batter into a greased 8-inch square cake pan or a 9 x 5 loaf pan.  Bake on middle rack of oven for about 45 – 50 minutes.

3.  Let cornbread cool in the pan, on a rack for about 45 minutes.  Turn out onto a rack to finish cooling or eat warm.