Jalapeno Spoon Bread

Name: Jalapeno Spoon Bread
Ingredients: 2 eggs; 2 (16 ounce) cans cream-style corn; 1 small onion, finely chopped; 1 (2 1/2 ounce) can sliced ripe olives, drained; 13 cup vegetable oil; 4 -7 jalapeno chiles, stemmed, seeded, and finely chopped; 1 teaspoon garlic salt; 1 teaspoon baking powder; 12 teaspoon ground cumin; 34 cup yellow cornmeal; 2 cups shredded cheddar cheese or 2 cups monterey jack and cheddar cheese blend

11 ingredients

5 steps

Ingredients

2 eggs
2 (16 ounce) cans cream-style corn
1 small onion, finely chopped
1 (2 1/2 ounce) can sliced ripe olives, drained
13 cup vegetable oil
4 -7 jalapeno chiles, stemmed, seeded, and finely chopped
1 teaspoon garlic salt
1 teaspoon baking powder
12 teaspoon ground cumin
34 cup yellow cornmeal
2 cups shredded cheddar cheese or 2 cups monterey jack and cheddar cheese blend

Directions

1

Beat the eggs in a large bowl then add corn, onion, olives, oil and chilies; set aside.
2

In another bowl, combine garlic salt, baking powder, cumin and cornmeal; add to egg mixture with 1 cup of the cheese; stir to blend.
3

Pour batter into a well-greased 9-inch square baking pan; scatter remaining 1 cup of cheese over the top.
4

Bake in a 350F oven until golden brown, about 40-50 minutes.
5

To serve, spoon out of pan.