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Jalapeno Cornbread

 
Jalapeno Cornbread
359

This was THE BEST EVER! So moist and so much flavor with just the right amount of 'kick' to it. I loved loved LOVED this and so did my guest! This gets more than 5 stars! and a double blue ribbon! :)

Yield

8

servings

Prep

15

min

Cook

35

min

Ready

50

min

Trans-fat Free
 

Ingredients

3 ounces cheddar cheese, very old, sharp
2 medium jalapeño pepper
*
8 ½ ounces creamed corn
(1 can)
1 cup cornmeal
yellow
3 large eggs
½ teaspoon salt
½ teaspoon baking soda
¾ cup buttermilk
½ cup corn oil
2 tablespoons butter

Directions

Adjust oven rack to center position; heat oven to 400℉ (200℃).

Grate cheese (1 cup) and mince jalapeno peppers (¼ cup).

In a mixing bowl, combine corn, cornmeal, egggs, salt, baking soda, buttermilk, oil, ½ cup cheese and peppers.

Put butter in a 1½ quart casserole or 9-inch oven -proof frying pan; heat in oven until butter is hot.

Pour cornbread mixture into the pan and sprinkle with remaining cheese.

Bake until golden, about 35 minutes.

 

* not incl. in nutrient facts

Reviews

almost 4 years

Excellent. I've made many variations of Jalapeño cornbread but love this one. Definitely will make it again and again. Didn't change anything except more cheese on the top. SO good!

+6

almost 7 years

This was THE BEST EVER! So moist and so much flavor with just the right amount of 'kick' to it. I loved loved LOVED this and so did my guest! This gets more than 5 stars! and a double blue ribbon! :)

+6

almost 7 years

Wow this was good. Out of the last few cornbreads we've been making this one was the best. Very moist, huge corn flavor, lovely spice kick (not too strong but noticeable) at the end. This one could win a contest.

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 28167% of calories from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 387mg 16%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 13g
Vitamin A 6% Vitamin C 3%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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