Introduction: Jalapeno Cheddar Cornbread
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)
2 jalapeno peppers, minced
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons butter
Step 2: Everyone in the Pool!
Preheat oven to 400 degrees Fahrenheit. Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
Step 3: Bread Batter Into a Pan
Put butter into a 9-inch square baking dish. Melt butter in preheated oven, 2 to 3 minutes. Pour corn bread batter into the baking dish over melted butter.
Step 4: You're Almost Done!
Bake in preheated oven until golden brown, about 35 minutes. Remove from oven, let cool for 10 minutes, cut and serve. Enjoy! I served with Faux Fettuccine Alfredo. I know it's a random pairing, but it was still fantastic!
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