Description
A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese.
Ingredients
- 2 eggs
- ¼ cup corn oil
- 1 cup buttermilk
- 1 ½ cups shredded Cheddar cheese
- 1 (8 ounce) can cream-style corn
- 1 large onion, chopped
- 2 fresh jalapeno peppers, seeded and minced
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or a cast iron skillet.
- Beat eggs in a small bowl; mix in buttermilk and corn oil. Stir in 1 cup shredded cheese
- creamed corn
- onion
- and jalapeños.
- Whisk cornmeal
- flour
- baking powder
- baking soda
- and salt together in a large bowl; stir in egg mixture until combined. Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top.
- Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean
- about 30 to 35 minutes.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 12