Jalapeno Cheddar Cornbread
I'm from southern Louisiana so I grew up on a staple in the Cajun community: cornbread. Here's a good recipe I found for Jalapeno Cheddar Cornbread. If I made it again, I would probably double the amount of cheese that this recipe calls for. I hope you enjoy!
What You'll Need:
1 (8.25 ounce) can cream-style corn
1 cup yellow cornmeal
3/4 cup buttermilk
1/2 cup olive oil
3 ounces shredded Cheddar cheese (I recommend doubling this amount)
3 eggs
2 jalapeno peppers, minced
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons butter
1 cup yellow cornmeal
3/4 cup buttermilk
1/2 cup olive oil
3 ounces shredded Cheddar cheese (I recommend doubling this amount)
3 eggs
2 jalapeno peppers, minced
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons butter
Everyone in the Pool!
Preheat oven to 400 degrees Fahrenheit. Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
Bread Batter Into a Pan
Put butter into a 9-inch square baking dish. Melt butter in preheated oven, 2 to 3 minutes. Pour corn bread batter into the baking dish over melted butter.
You're Almost Done!
Bake in preheated oven until golden brown, about 35 minutes. Remove from oven, let cool for 10 minutes, cut and serve. Enjoy! I served with Faux Fettuccine Alfredo. I know it's a random pairing, but it was still fantastic!