Cornbread With Cheese, Jalapenos and Pecans

Name: Cornbread With Cheese, Jalapenos and Pecans
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8-12 serving(s)
Ingredients: 2 tablespoons vegetable oil; 2 cups yellow cornmeal; 1 tablespoon sugar; 2 teaspoons baking soda; 1 teaspoon salt; 4 eggs, beaten; 1 cup buttermilk; 1 (14 1/2 ounce) can cream-style corn; 1 1/2 cups monterey jack cheese, shredded (6-oz); 2 -4 tablespoons canned jalapeno peppers, diced (or fresh); 3/4 cup butter, melted; 1/3 cup pecans, toasted and finely chopped

Submitted by DailyInspiration

"A great version of an old-time favorite. Love the idea of pecans combined with jalapenos, cream-style corn and Monterey Jack cheese."

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Ready In:: 1hr
Ingredients:: 12
Serves:: 8-12

ingredients

2 tablespoons vegetable oil
2 cups yellow cornmeal
1 tablespoon sugar
2 teaspoons baking soda
1 teaspoon salt
4 eggs, beaten
1 cup buttermilk
1 (14 1/2 ounce) can cream-style corn
1 ¹⁄₂ cups monterey jack cheese, shredded (6-oz)
2 -4 tablespoons canned jalapeno peppers, diced (or fresh)
³⁄₄ cup butter, melted
¹⁄₃ cup pecans, toasted and finely chopped

directions

Preheat oven to 375 degrees. Spread oil into a 13x9x2 inch baking pan or ovenproof skillet; place in oven until hot (be careful not to burn). Meanwhile, in a mixing bowl, combine the cornmeal, sugar, baking soda, and salt. Stir in eggs, buttermilk, corn, cheese, jalapenos and pecans. Add butter; stir just until blended.
Carefully remove pan from oven; pour batter into pan. Bake for 45 minutes or until golden brown. Cut into squares. Serve warm.

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Reviews

I was looking for a recipe that included corn meal, jalapenos, pecans- this one seemed to fit. I took the option of baking in a skillet- and the bottom of the bread was soaked with the vegetable oil, making it mushy/distasteful. I wouldn't use the vegetable oil or might use a different dish to bake next time.

Beth L.