Jalapeno Cornbread

Name: Jalapeno Cornbread
Ingredients: 1 sweet onion (Texas Sweet, Vidalia); 3/4 lb sharp cheddar cheese; 4 eggs; 1 (14 3/4 ounce) can creamed corn; 1 (16 ounce) container sour cream; 1/2 cup oil; 1 (4 ounce) can diced jalapenos or 4 fresh jalapenos, diced; 1 cup plain yellow cornmeal; 1 cup plain flour; 1 tablespoon baking powder; 1 teaspoon salt

11 ingredients

10 steps

Ingredients

1 sweet onion (Texas Sweet, Vidalia)
3/4 lb sharp cheddar cheese
4 eggs
1 (14 3/4 ounce) can creamed corn
1 (16 ounce) container sour cream
1/2 cup oil
1 (4 ounce) can diced jalapenos or 4 fresh jalapenos, diced
1 cup plain yellow cornmeal
1 cup plain flour
1 tablespoon baking powder
1 teaspoon salt

Directions

1

Preheat oven to 350°.
2

Chop onion.
3

Grate Cheese.
4

Beat eggs in large mixing bowl.
5

Stir in creamed corn, sour cream and oil.
6

Fold in onion, cheese, and jalapenos.
7

Add cornmeal, flour, baking powder and salt.
8

Mix well.
9

Pour batter into greased 13 x 9 inch baking dish and bake at 350° until cooked through and golden brown on top, approximately 1 hour.
10

*Note*You may need to place foil on top if cornbread is getting too brown on top but not yet cooked in the center.