JALAPENO CORNBREAD

Jalapeno Cornbread image

This makes a large pan of cornbread with a kick! If you prefer a milder version just leave out the peppers. It's delicious either way.

Provided by CCinSC

Categories Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 sweet onion (Texas Sweet, Vidalia)
3/4 lb sharp cheddar cheese
4 eggs
1 (14 3/4 ounce) can creamed corn
1 (16 ounce) container sour cream
1/2 cup oil
1 (4 ounce) can diced jalapenos or 4 fresh jalapenos, diced
1 cup plain yellow cornmeal
1 cup plain flour
1 tablespoon baking powder
1 teaspoon salt

Steps:

Preheat oven to 350º.
Chop onion.
Grate Cheese.
Beat eggs in large mixing bowl.
Stir in creamed corn, sour cream and oil.
Fold in onion, cheese, and jalapenos.
Add cornmeal, flour, baking powder and salt.
Mix well.
Pour batter into greased 13 x 9 inch baking dish and bake at 350º until cooked through and golden brown on top, approximately 1 hour.
*Note*You may need to place foil on top if cornbread is getting too brown on top but not yet cooked in the center.

*** Explore more Jalapeno Cornbread Recipes »

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