Saturday, October 26, 2019

SPICY JALAPEÑO CORNBREAD

Spicy Jalapeno Cornbread
We enjoy the combination of flavors in this golden corn bread. It's not dry or crumbly like other corn breads.—Anita LaRose, Benavides, Texas
TOTAL TIME: Prep: 10 min. Bake: 50 min. YIELD: 9 servings.
Ingredients
  • 1 cup cornmeal
  • 1/2 cup shredded cheddar cheese
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 eggs
  • 1 can (8-1/4 ounces) cream-style corn
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 to 2 tablespoons seeded jalapeno peppers
Directions
  • 1. In a large bowl, combine cornmeal, cheese, baking powder and salt. In another bowl, beat the eggs, add corn, buttermilk, oil and jalapenos. Stir into dry ingredients just until moistened.
  • 2. Transfer to a greased 9-in. square baking pan. Bake at 350° for 50-55 minutes or until toothpick inserted in the center comes out clean. Cut into squares; serve warm.

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