HOT CORNBREAD

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Hot Cornbread image

I first tasted this bread when we visited some good friends in Arkansas in the early '70's. I have made it on many occasions since then, particularly for card club and church functions. I enjoy my job as postal clerk at our local office, and spending time with our two children and five grandchildren.

Provided by Taste of Home

Time 45m

Yield 16-20 servings.

Number Of Ingredients 9

2 large eggs
1 cup buttermilk
1 cup cream-style corn
1/2 cup vegetable oil
1 cup shredded cheddar cheese
1 to 2 jalapeno peppers, chopped
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • In a bowl, beat eggs. Add buttermilk, corn, oil, cheese and peppers. Combine cornmeal, baking soda and salt; stir into egg mixture. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes.

Nutrition Facts :

*** Explore more Hot Cornbread Recipes »

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