Moist & Cheesy Cornbread

Name: Moist & Cheesy Cornbread
Ingredients: 12 cup corn kernel; 12 teaspoon salt; 1 14 cups plain yogurt (2 of those little 6 oz. containers works perfectly); 12 cup butter, melted; 2 eggs, beaten; 1 tablespoon dried oregano; 3 teaspoons baking powder; 1 cup yellow cornmeal; 12 teaspoon black pepper; 1 12 cups shredded sharp cheddar cheese; 1 jalapeno pepper, seeded and minced (more if you like)

11 ingredients

6 steps

Ingredients

12 cup corn kernel
12 teaspoon salt
1 14 cups plain yogurt (2 of those little 6 oz. containers works perfectly)
12 cup butter, melted
2 eggs, beaten
1 tablespoon dried oregano
3 teaspoons baking powder
1 cup yellow cornmeal
12 teaspoon black pepper
1 12 cups shredded sharp cheddar cheese
1 jalapeno pepper, seeded and minced (more if you like)

Directions

1

Preheat oven to 350 degrees F and lightly grease a 2-1/2-qt.
2

casserole dish (or 8x8 baking dish).
3

In a large bowl combine corn, salt, yogurt, melted butter and eggs.
4

Mix together cornmeal, oregano, baking powder and pepper, then stir into the corn/yogurt mixture.
5

Fold shredded cheese into the mixture, then the jalapeno pepper.
6

Pour batter into the baking dish and bake for 1 hour at 350 degrees F.