Cornbread With Cheddar And Jalapenos |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is by far my favorite corn bread recipe!! I am pretty sure it is a Paula Dean recipe but not sure as I have been making it a long time. I love the creamed corn, onions cheddar cheese and the jalapenos in this bread. Read more ...so delicious!! Here is a pic as I made it for dinner tonight with spaghetti!! Ingredients:
1 c cornmeal |
1/2 c all purpose flour |
2 tbsp baking powder |
2/3 c milk |
2 lg eggs |
1/2 tsp salt |
1/4 tsp sugar |
1 can(s) 14 oz creamed corn |
1 c grated cheddar cheese |
1/2 c chopped onion |
1 c chopped jalapeno peppers...i used the sliced ones in a jar...just drain well |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 8 x 8 glass dish and set aside.
3. Mix together all dry the ingredients. Stir in the cream corn and onion. (except cheese and jalapenos)
4. Mix well.Pour half of batter into dish...sprinkle with the grated cheese and jalapenos. Cover with remaining batter and bake for 35 mins.
5. Note:
6. I was so determined to make this for dinner tonight but didn't have any cream corn so I improvised!!
7. 1 cup frozen corn...I added hot water and milk to equal 1 1/2 cups including corn. I used my stick blender to mash it up it till it looked like creamed corn . I threw the mixture in in place of the corn...worked great!!
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