You want somethin’ tasty to go with that chili, stew, or gumbo? Then, this ones for you! This recipe came about because I had some left-over cream-style corn and a bunch of fresh jalapenos from my friend Jack’s garden. All I had to do is add a little cheddar cheese and dig in!
Jalapeño Cornbread
Recipe by: Bobbi Jo Lathan
Recipe type: Side Dish
Cuisine: Southern
PREP TIME
10 mins
COOK TIME
30 mins
TOTAL TIME
40 mins
INGREDIENTS
1 cup corn (fresh [see recipe] or frozen & defrosted or canned)
1⁄2 stick Margarine (softened)
1⁄4 cup Sugar
2 Eggs (beaten)
1 can Evaporated milk
1⁄3 cup Water
11⁄2 cups Yellow Stone Ground Cornmeal
1 tablespoon Baking powder
1 cup Flour
1 cup Grated Sharp Cheddar Cheese
2 Jalapeño Peppers (de-seeded and chopped fine)
1 cup Corn (frozen & defrosted or canned)
INSTRUCTIONS
Preheat oven to 400º F.
Grease and flour a big ol’ pie pan or just grease up your cast-iron skillet.
Mix all the ingredients together in a large mixing bowl and pour the mixture into your cast-iron skillet.
Lift up and drop the filled pie pan gently on the counter a few times to bring up any air bubbles (be careful, don’t spill!)
Plop it in the oven for 30 minutes or until it rises and turns brown (be sure your oven is hot before bakin’!).
Serve hot or at room temperature. Boy, howdy! That stuff’s good!