JALAPEñO CORN BREAD
Steps:
- Place rack in middle of oven and heat oven to 400 degrees.
- In a bowl, combine corn, cornmeal, eggs, salt, baking soda, buttermilk, corn oil, Monterey Jack and jalapeño; mix well.
- Put butter in 10-by-15-inch baking pan and put it in oven for about 5 minutes to melt. Remove from oven and pour in batter. Bake about 30 minutes, until corn bread begins to pull away from sides of pan and knife inserted near center of pan comes out clean. Cool. Cut into small cubes or larger pieces.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 21 grams, Carbohydrate 38 grams, Fat 35 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 671 milligrams, Sugar 5 grams, TransFat 0 grams
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Tiesha Wanja
[email protected]This is the best cornbread I've ever had!
Kobus Adams
[email protected]Can't wait to make it again.
Noor Zainab
[email protected]I've already shared it with all my friends.
Mani Bhai
[email protected]This recipe is a keeper.
Jennifer Crawford
[email protected]Just the right amount of heat.
Gibran Mendez
[email protected]Perfect for potlucks.
Brittany Elinburg
[email protected]A new favorite!
Anupa Chaudhary
[email protected]Will definitely make again.
Isaac Augustine
[email protected]Delicious!
Aitzaz Mohsin
[email protected]Not bad!
Hoowy Gaming
[email protected]This cornbread is amazing! It's so moist and fluffy, and the jalapeños give it a nice kick. I served it with chili, and it was the perfect complement. I'll definitely be making this again and again.
Sultana Rajia Shiti
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of spicy food. But I'm so glad I did! The jalapeños add just the right amount of heat, and the cornbread is perfectly moist and flavorful. I'll definitely be making this again.
Valentine Mzvondiwa
[email protected]This is my new favorite cornbread recipe! It's so easy to make, and it always comes out delicious. I love the combination of sweet corn and spicy jalapeños. I've even started using it to make cornbread muffins, which are perfect for on-the-go snacks.
Somaar Shah
[email protected]I've made this cornbread several times now, and it always turns out perfectly. The texture is moist and fluffy, and the flavor is amazing. I love that I can adjust the heat level by using different types of jalapeños.
Mayowa Akintunde
[email protected]This cornbread was a hit at my last potluck! It had the perfect balance of sweet and heat, and the jalapeños added a nice smoky flavor. I'll definitely be making this again.