I'm from southern Louisiana so I grew up on a staple in the Cajun community: cornbread.  Here's a good recipe I found for Jalapeno Cheddar Cornbread.  If I made it again, I would probably double the amount of cheese that this recipe calls for.  I hope you enjoy!

Step 1: What You'll Need:

1 (8.25 ounce) can cream-style corn
1 cup yellow cornmeal
3/4 cup buttermilk
1/2 cup olive oil
3 ounces shredded Cheddar cheese (I recommend doubling this amount)
3 eggs
2 jalapeno peppers, minced
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons butter
Made this last week. It looked very good. It tasted okay. If I'm going to make it again, I will use at most 3 ounces cheese, use fresh corn instead of creamy style canned corn, omit the butter and reduce the oil to 1/4 cup to see if it'll be less cheesy fattening but more corn flavored. I liked the jalapeno and degreased bacon (in some comments) idea of this recipe .
This looks great, I'm not too keen on jalapeno, so I'm going to substitute it with garlic. Thank you for the great recipe.

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