Chile Cheese Corn Bread

9 ingredients
6 steps

Ingredients

  • 2 c. frozen corn kernels
  • 1/4 lb. Monterey Jack or Cheddar cheese
  • 2 jalapeno peppers (fresh or pickled)
  • 1 c. corn meal
  • 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 10 Tbsp. butter
  • 2 eggs
  • 1 c. sour cream

Directions

  1. 1
    Thaw the corn.
  2. 2
    Heat oven to 375° and butter a 9-inch cast-iron skillet or cake pan.
  3. 3
    Cut cheese into slices about 1/4-inch thick.
  4. 4
    Slice the peppers.
  5. 5
    Combine corn meal, baking powder and salt.
  6. 6
    Stir in the thawed corn.

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