Jalapeno Cornbread
Cook Time: 1 hour
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Description: This Jalapeno Cornbread recipe yields a large, flavorful pan of cornbread with a spicy kick! However, if you prefer a milder version, simply omit the jalapenos, and it will still be delicious. Perfect for any occasion, this cornbread is versatile and can accompany a variety of dishes.
Recipe Category: Breads
Keywords: Grains, Southwestern U.S., Mexican, High In…, Weeknight, < 4 Hours, Easy
Aggregated Rating: 5 stars
Review Count: 6
Nutritional Information (Per Serving):
- Calories: 413.5
- Fat Content: 29.2g
- Saturated Fat Content: 13g
- Cholesterol Content: 117.8mg
- Sodium Content: 616.8mg
- Carbohydrate Content: 26.6g
- Fiber Content: 1.9g
- Sugar Content: 2.4g
- Protein Content: 13.2g
Servings: 12
Ingredients:
- 1 sweet onion
- 3/4 cup sharp cheddar cheese, grated
- 4 eggs
- 1 cup sour cream
- 1 cup yellow cornmeal
- 1/2 cup plain flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 jalapeno pepper (adjust according to taste)
- 1/4 cup vegetable oil
Instructions:
- Preheat oven to 350°F (175°C).
- Prepare Ingredients: Chop the sweet onion and grate the sharp cheddar cheese.
- Beat Eggs: In a large mixing bowl, beat the eggs.
- Add Wet Ingredients: Stir in the creamed corn, sour cream, and vegetable oil into the beaten eggs until well combined.
- Incorporate Flavors: Fold in the chopped onion, grated cheese, and sliced jalapenos into the wet mixture. Adjust the amount of jalapenos according to your desired level of spiciness.
- Combine Dry Ingredients: In a separate bowl, combine the yellow cornmeal, plain flour, baking powder, and salt.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring until the batter is well combined.
- Bake: Pour the batter into a greased 13 x 9 inch baking dish, spreading it evenly. Bake in the preheated oven at 350°F (175°C) for approximately 1 hour, or until the cornbread is cooked through and golden brown on top.
- Check for Doneness: To ensure even baking, you may need to place foil on top of the cornbread if it is getting too brown on top but is not yet cooked in the center.
- Serve: Once baked, allow the cornbread to cool slightly before slicing and serving. Enjoy the delicious flavors of this Jalapeno Cornbread as a side dish or as a standalone snack!
Notes:
- Feel free to customize this recipe by adding other ingredients such as diced bell peppers, corn kernels, or shredded chicken for added texture and flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat slices in the oven or microwave before serving for the best taste and texture.
- This Jalapeno Cornbread is perfect for serving at gatherings, potlucks, or alongside your favorite chili or soup for a hearty and satisfying meal.
