TREEBEARD'S JALAPENO CORNBREAD

Treebeard's Jalapeno Cornbread image

Creamed corn and cheddar cheese make this cornbread moist and a few jalapeno peppers give it a kick. Adjust the amount of jalapenos to accommodate your individual taste.

Provided by GirlyJu

Categories Breads

Time 1h

Yield 12 squares, 6 serving(s)

Number Of Ingredients 11

Ingredients

5 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 cups cheddar cheese, grated
5 cups stone-ground yellow cornmeal
1 1/2 cups creamed corn
1/2 cup onion, chopped
1/2 cup jalapeno pepper, chopped
6 tablespoons sugar
2 eggs, beaten
2 1/2 cups milk

Steps:

Preheat oven to 350.
Spray 9 x 13 inch cake pan with non-stick spray. Set aside.
In large mixing bowl, combine baking powder, salt and vegetable oil. Stir until mixed. Add remaining ingredients, adding milk last. Mix thoroughly. Scrape batter into prepared cake pan.
Bake for 45-50 minutes or until cornbread tests done.
TIP: To keep the cut-end of cheese from drying out, rub with a little butter or olive oil before re-wrapping.

*** Explore more Treebeard's Jalapeno Cornbread Recipes »

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