JALAPEñO CORN BREAD

Jalapeño Corn Bread image

Provided by Marian Burros

Time 45m

Yield 7-8 servings

Number Of Ingredients 10

Ingredients

2 8 1/2-ounce cans, or 2 cups plus 2 tablespoons cream-style corn
2 cups stone-ground yellow cornmeal
4 lightly beaten eggs
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
2/3 cup corn oil
2 cups grated Monterey Jack
2 to 3 teaspoons minced jalapeño
2 tablespoons unsalted butter

Steps:

Place rack in middle of oven and heat oven to 400 degrees.
In a bowl, combine corn, cornmeal, eggs, salt, baking soda, buttermilk, corn oil, Monterey Jack and jalapeño; mix well.
Put butter in 10-by-15-inch baking pan and put it in oven for about 5 minutes to melt. Remove from oven and pour in batter. Bake about 30 minutes, until corn bread begins to pull away from sides of pan and knife inserted near center of pan comes out clean. Cool. Cut into small cubes or larger pieces.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 21 grams, Carbohydrate 38 grams, Fat 35 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 671 milligrams, Sugar 5 grams, TransFat 0 grams