Prep 20 mins
Cook 50 mins
I adapted this from the Jalapeno Cornbread in Ann Hodgman's Beat This Cookbook (which is a MUST BUY!) The low fat suggestions are mine; I also doubled the cheese and added the onions, scallions, garlic, and hot sauce. The orinal recipe calls for canned jalapenos only, but I like to use fresh and add some extra color with serranos. Also, the original recipe calls for a 9X13 pan, but I found that it was too flat, hence the smaller pan and longer cooking time. I haven't tried it yet, but some crumbled cooked bacon or real bacon bits would taste really good.
- 2 large eggs (or equivalent egg substitute)
- 236.59 ml low-fat sour cream or 236.59 ml fat free sour cream
- 78.07 ml corn oil or 78.07 ml canola oil
- 236.59 ml cream-style corn
- 177.44 ml fresh corn kernels or 177.44 ml frozen corn kernels
- 236.59 ml yellow cornmeal
- 14.79 ml baking powder
- 4.92 ml salt (I usually reduce by half)
- 118.29 ml grated low-fat cheddar cheese or 118.29 ml monterey jack cheese
- 29.58 ml hot peppers, seeded and minced (a blend of serrano and jalapeno is colorful and tasty)
- 3 scallions, minced
- 1-2 garlic clove, minced
- 14.79 ml red onion, minced
- 0.75-1.25 ml mild hot sauce (such as Red Hot or Tabasco)
- Preheat the oven to 375 degrees and grease a 9X9 square pan.
- Beat the eggs or egg substitute in a large bowl, beat in next 4 ingredients.
- In a smaller bowl, combine the next 3 ingredients.
- Then beat the dry ingredients into the egg mixture, Stir in the cheese, vegetables and hot sauce.
- Pour into pan and bake, approximately 40- 50 minutes.
- Check doneness with fork or toothpick.
- Remove from oven.
- Top with butter pat and move it around until evenly coated.