The best delicious Jalapeno Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Jalapeno Cornbread recipe today!
Hello my friends, this Jalapeno Cornbread recipe will not disappoint, I promise! Made with simple ingredients, our Jalapeno Cornbread is amazingly delicious, and addictive, everyone will be asking for more Jalapeno Cornbread.
What Makes This Jalapeno Cornbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Jalapeno Cornbread.
Ready to make this Jalapeno Cornbread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3 oz Sharp cheddar cheese
2 md Jalapeno peppers
8 1/2 oz Cream-style corn (1 can)
1 c Yellow cornmeal
3 Eggs
1 ts Salt
1/2 ts Baking soda
3/4 c Buttermilk
1/2 c Corn oil
2 tb Butter
PREPARATION: Adjust oven rack to center position; heat oven to 400F. Grate
cheese (1 cup) and mince jalapeno peppers (1/4 cup). In a mixing bowl,
combine corn, cornmeal, egggs, salt, baking soda, buttermilk, oil, 1/2 cup
cheese and peppers.
COOKING: Put butter in a 1 1/2 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.
Makes 8 servings
[COOKS; Jul/Aug 1988]
Yields
8 Servings
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