Jalapeno Corn Bread

10 ingredients
6 steps

Ingredients

  • 2 c. yellow cornmeal (preferably stone ground)
  • 2 c. canned cream-style corn
  • 2 c. grated sharp Cheddar cheese
  • 1/2 lb. unsalted butter, melted
  • 1 c. buttermilk
  • 1/4 to 1/2 c. drained, canned, chopped green chiles
  • 4 eggs, lightly beaten
  • 2 tsp. baking soda
  • salt to taste
  • 2 Tbsp. unsalted butter

Directions

  1. 1
    Preheat oven to 375°.
  2. 2
    Combine the cornmeal, corn and cheese in a mixing bowl and blend.
  3. 3
    Add the melted butter, buttermilk, chiles, eggs, baking soda and salt; mix thoroughly.
  4. 4
    Melt 1 tablespoon of butter in each of 2 (9-inch) cast-iron skillets or heavy 9-inch baking pans until hot, but not browned.
  5. 5
    Divide the batter between the skillets or pans, smoothing with a spatula. Bake for about 45 minutes, or until done.
  6. 6
    Serves 10.

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