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Jalapeño Cornbread Recipe

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This recipe for Jalapeño Cornbread is from The Canes Cookbook II: Chef Surge Edition, 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:  
1½ cup self rising cornmeal
1 med. Onion, finely chopped
2 whole jalapeños, chopped seeds removed if using fresh peppers
½ cup oil
2 eggs
1 cup buttermilk or sweet milk
1 small (8 oz.) can cream style corn
2 cup grated sharp cheddar cheese
Directions:
Directions:
Preheat oven to 400. Mix all ingredients together. Batter will be thin. Spray pan well. Pour into round cake pan or iron skillet. Bake 50-60 minutes or until golden brown.
Personal Notes:
Personal Notes:
I use sweet milk. Mexican blend or taco blend cheese. I sometimes substitute chopped hot pepper relish for the jalapeños. I use a round silicon pan and it always comes out browned and does not stick.

 

 

 

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