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Jalepeño Corn Bread

Servings:
Serves 8 Servings
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Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 pinch kosher salt
  • 3 pinch large eggs
  • 1 cup heavy cream
  • 1/4 cup (1/2 stick) butter, melted
  • 1 cup fresh or frozen corn kernels
  • 33/100 cup grated sharp white cheddar cheese
  • 1 cup small jalopeño pepper, seeded and finely chopped

Preparation

Baking Directions:

Preheat oven to 375°F.

Butter an 8-inch square baking dish.

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt; mix with a fork.

Stir in the eggs, cream, and melted butter.

Fold in the corn, cheese, and jalapeño pepper until well distributed.

Spoon the batter into the prepared baking dish.

Bake until a cake tester or toothpick inserted in the center of the corn bread comes out clean, 30 to 35 minutes.

Tips:

Fresh jalapeño peppers vary in their bite.

The fat larger ones seem to be milder than the small ones, but this is not a hard-and-fast rule, only an observation.

Always check for yourself.