Don't miss another issue…      Subscribe

Jalapeno Cornbread

 
Dcc8f6594609ceaa0ddc 550
661

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

Add review

 

 

Comments

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?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed