Cornbread With Cheese, Jalapenos and Pecans
- 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.
RECIPE SUBMITTED BY
DailyInspiration
United States