Jalapeño Cornbread

This Mexican-style cornbread is spiked with fresh jalapeño pepper for a kickin' version of an American favorite quick bread.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 312 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons butter
• 3 large eggs
• 3 ounces shredded Cheddar cheese
• 1 cup yellow cornmeal
• 2 jalapeno peppers, minced
• 1 (8.25 ounce) can cream-style corn
• 0.5 teaspoon baking soda
• 0.75 cup buttermilk
• 0.5 cup corn oil

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Move an oven rack to the center position.

Step 2

Mix together cream-style corn, cornmeal, buttermilk, eggs, corn oil, Cheddar cheese, jalapeño peppers, salt, and baking soda in a large bowl until batter is well combined.

Step 3

Put butter into a 9-inch square baking dish and place in the preheated oven until melted, 2 to 3 minutes.

Step 4

Pour batter over melted butter in the baking dish.

Step 5

Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 35 minutes.