South of the Border Jalapeno Cornbread |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This light, moist cornbread make a perfect lunch or dinner side. Try it for breakfast with sausage and eggs! Ingredients:
1 1/4 cups cornmeal |
1 cup shredded old cheddar cheese |
3/4 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
3 eggs |
1 (10 ounce) can creamed corn |
3/4 cup buttermilk |
1/3 cup vegetable oil |
2 tablespoons pickled jalapeno peppers, chopped |
Directions:
1. In large bowl, stir together cornmeal, cheese, flour, salt and baking soda.
2. Whisk eggs, corn, buttermilk, oil and pepper; stir into dry mixture just until combined.
3. Pour into greased 8 inch square pan or preheated cast iron skillet. Smooth top.
4. Bake at 400 degrees for 35 to 40 minutes or until golden brown and tester inserted in middle comes out clean.
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