Jalapeno Cheddar Cornbread

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)
3 eggs
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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    9 years ago on Introduction

    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 .


    9 years ago on Introduction

    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.