Jalapeno Cheese Cornbread
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A mexican take on jalapeno cheese cornbread, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 3 1/2 c. self-rising cornmeal
- 1/2 tsp. salt
- 2 Tbsp. sugar
- 3 eggs
- 1/2 c. Wesson oil
- 1 c. (small can) creamed corn
- 1 onion, chopped
- 2 1/2 c. sharp Cheddar cheese
- 3 fresh jalapeno peppers, chopped
- 2 1/2 c. milk
Method
Mix cornmeal, salt, sugar, eggs, oil and milk together as bread.
Add corn, onion, cheese and jalapenos.
Makes 2 large pans.
Bake at 425° for 30 minutes or until golden brown.
Rate:
