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Jalapeño Cornbread Recipe

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This recipe for Jalapeño Cornbread is from Cooking from the Family Kitchen - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 ½ tsp. baking powder
1 tsp. salt
½ c. vegetable oil
5 c. grated Cheddar cheese
5 c. yellow corn meal
1 ½ c. creamed corn
½ c. chopped onions
½ c. chopped jalapeño peppers
6 tbsp. sugar (I omit)
2 eggs, beaten
2 ½ c. milk
Directions:
Directions:
Spray a 9 x 13 in. cake pan with non-stick spray. Set aside.

In a large mixing bowl, combine baking powder, salt and vegetable oil. Stir until mixed. Add remaining ingredients, adding milk last. Mix thoroughly. Scrape batter into prepared cake pan.

Bake at 350º for 45 to 50 minutes or until cornbread tests done.
Personal Notes:
Personal Notes:
Creamed corn and Cheddar cheese make this cornbread moist and a few jalapeño peppers give it a kick. Adjust the amount of jalapeño peppers to your liking.

 

 

 

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