Name: Jalapeño Cornbread
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Cream-style corn - 1 (8.25 ounce) can; Yellow cornmeal - 1 cup; Buttermilk - ¾ cup; Eggs - 3 large; Corn oil - ½ cup; Shredded Cheddar cheese - 3 ounces; Jalapeno peppers, minced - 2; Salt - 1 teaspoon; Baking soda - ½ teaspoon; Butter - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Jalapeño Cornbread

1. Cream-style corn - 1 (8.25 ounce) can

2. Yellow cornmeal - 1 cup

3. Buttermilk - ¾ cup

4. Eggs - 3 large

5. Corn oil - ½ cup

6. Shredded Cheddar cheese - 3 ounces

7. Jalapeno peppers, minced - 2

8. Salt - 1 teaspoon

9. Baking soda - ½ teaspoon

10. Butter - 2 tablespoons

How to cook deliciously - Jalapeño Cornbread

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Move an oven rack to the center position.

2. Stage

Mix together cream-style corn, cornmeal, buttermilk, eggs, corn oil, Cheddar cheese, jalapeño peppers, salt, and baking soda in a large bowl until batter is well combined.

3. Stage

Put butter into a 9-inch square baking dish and place in the preheated oven until melted, 2 to 3 minutes.

4. Stage

Pour batter over melted butter in the baking dish.

5. Stage

Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 35 minutes.