LOADED CORNBREAD

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Loaded Cornbread image

Categories     Bake     Kosher

Yield makes 16 servings

Number Of Ingredients 10

One 14 3/4-ounce can cream-style corn
1 1/2 cups buttermilk
1 large egg
1/4 cup vegetable oil
2 1/2 cups cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups shredded Cheddar cheese
3 fresh jalapeño peppers, seeded and diced

Steps:

  • HEAT the oven to 400°F. Grease a 9x13-inch baking pan.
  • COMBINE the corn, buttermilk, egg, and oil in a large mixing bowl.
  • ADD the cornmeal, flour, baking powder, and salt. Stir until well blended. Fold in the cheese and the jalapeños.
  • BAKE for 30 to 35 minutes, until golden brown.
  • Note
  • You can substitute 3 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.

*** Explore more Loaded Cornbread Recipes »

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