Jalapeno cornbread (claiborne)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Sharp cheddar cheese |
| 2 | mediums | Jalapeno peppers |
| 8½ | ounce | Cream-style corn (1 can) |
| 1 | cup | Yellow cornmeal |
| 3 | Eggs | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| ¾ | cup | Buttermilk |
| ½ | cup | Corn oil |
| 2 | tablespoons | Butter |
Directions
PREPARATION: Adjust oven rack to center position; heat oven to 400F.
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.
COOKING: 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.
Makes 8 servings
[COOKS; Jul/Aug 1988] Originally Posted by Fred Peters.
Submitted By WESLEY PITTS On 08-20-95