1/2 cup all purpose flour
1 Tablespoon baking
2 teaspoons salt
2 eggs
2 cups frozen corn, defrosted
1/2 cup sour cream
1 cup milk
1/3 cup vegetable oil
1 jalapeno pepper, seeded and finely diced
1 bunch fresh green onions, chopped - about 1 cup worth
1 cup grated cheddar cheese
Preheat the oven to 350 degrees F. Grease your baking pan. Chop the green onions into thin slices. The recipe calls for one cup,but if you have a little bit more or less it is fine. Cut the jalapeno pepper into thin small pieces and remove all the inner membrane and seeds. We suggest wearing kitchen safe vinyl gloves whenever working with hot peppers. Add the pepper to the onions. Set aside. Stir the cornmeal, flour, baking powder and salt together into a bowl to combine and set aside. In a large mixing bowl combine the eggs, milk, vegetable oil and sour cream and use a hand mixer on low speed to mix together until you see the ingredients are combined. Add the dry ingredients along with the corn, jalapeno pepper, green onions and grated cheese. Use a spatula to fold the ingredients in and to just combine the batter, don't over beat. Transfer the batter into the greased pan. Place into the preheated oven on the middle rack and bake. Do the toothpick test in the center of the Navajo bread and if it comes out clean it is ready. For our mini-muffin tin we baked the cornbread for 45 minutes. If you are using one big 9x13 pan the baking time will be longer. Set the timer to 55 minutes and check at that point. It may take 60-65 minutes to bake through, depending on the oven. Let the cornbread sit in the pan for 15 minutes before removing. This cornbread tastes best when fresh from the oven, so for any leftovers, reheat in a toaster oven if you have or you could do in a frying pan as well for the absolute finest flavor. Of course it can also be eaten at room temperature if this is not convenient to do.