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Jalapeno Cornbread Recipe

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This recipe for Jalapeno Cornbread, by , is from Our Family Cookbook "Kitchen Favorites", 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!

Contributor:  
Contributor:  
Heather Kieser

Category:
Category:

Ingredients:  
Ingredients:  
4 tablespoons honey
2 sticks (8ounces) butter
1 cup all purpose flour
1 cup corn flour
1 cup cornmeal
2 tablespoons baking powder
1 teaspoon sugar
3 large eggs
1 cup canned creamed corn
1 cup milk
1/2 cup sour cream
4 jalapeņos, seeded and chopped
1 cup shredded pepper jack cheese
pinch of salt
8 to 10in cast iron frying pan

Directions:
Directions:
1: Warm honey and butter in a small saucepan over medium heat until the butter is melted.

2: In a bowl, combine flour, corn flour, cornmeal, backing powder and sugar.

3: In another bowl, whisk together half of the honey butter mixture with eggs, corn, milk and sour cream. Slowly add to the dry ingredients, stirring continuously. Stir in jalapeņos, cheese and salt.

4: Lightly spry the frying pan, then place it on the middle shelf of the oven. Preheat oven to 425 degrees.

5: Pour the batter into the hot pan and bake for 25-30 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10-15 minutes. Crush with the remaining honey butter.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45min
Personal Notes:
Personal Notes:
I love to make this during this fall - it's great with Chili and freezes well!

 

 

 

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