Stubb's BBQ Jalapeno Cheddar Corn Bread

Stubb's BBQ  Restaurant Recipe

1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
2 large eggs
1 (15 oz.) can creamed corn
2 jalapenos, stemmed, seeded and finely chopped
1 cup grated Cheddar cheese
paprika for garnish

Preheat the oven to 350 degrees. Grease a 7x11 inch baking dish.

Combine the cornmeal, flour, sugar, baking soda, and salt in a large medium bowl and stir well. Measure the buttermilk into a 2 cup measuring cup, measure the oil on top of it, then add the eggs. Beat the eggs into the liquids with a fork. Pour the liquids, creamed corn, jalapenos, and 1/2 cup of the cheese into the cornmeal mixture. Stir just until mixed. (Do not over beat, or the bread will be tough.) Pour the batter into the prepared baking dish. Sprinkle on the remaining 1/2 cup of cheese and the paprika. Bake for 35 to 40 minutes, until a toothpick poked in the center comes out clean. Cool slightly, slice into squares, and serve.