Corny 'n Spicy Cornbread

Submitted by Dedee Royale

"I love cornbread but it usually is a little dry for my tastes. To avoid that this recipe is made with 1/3 cup mayonnaise and 2 eggs and baked in a 10" cast iron skillet. Serve w/ your next Southern meal or turkey dinner, or just as a breakfast food. And yes, the recipe calls for FOUR teaspoons of baking powder (not an error)"

 

• Ready In: 50mins
• Ingredients: 13
• Yields: 1 cornbread
• Serves: 10

ingredients

• 236.59 ml cornmeal
• 236.59 ml all-purpose flour, sifted
• 29.58 ml sugar
• 19.71 ml baking powder
• 2.46 ml salt
• 2 large eggs, beaten
• 236.59 ml milk
• 14.79 ml lemon juice
• 78.78 ml mayonnaise
• 59.14 ml vegetable oil
• 59.16 ml jalapeno peppers, minced
• 29.58 ml green peppers, minced
• 118.29 ml canned kernel corn, with pimentos, drained

directions

1. Pour milk in a bowl and add the 1 tablespoons lemon juice. Let stand for 5 minutes.
2. Meanwhile combine all dry ingredients in a large bowl.
3. Make a hole in the center and add beaten eggs, mayonnaise, oil, milk, and mix till just blended.
4. Add jalapeno pepper, green pepper, canned corn and blend well.
5. Place mixture in fridge for 20 minutes to stand.
6. Pour into an oiled 10" cast iron skillet and bake at 425For 20 minutes.
7. Remove from oven and spread one tablespoon butter on top.
8. Cut into wedges and serve warm.

Reviews

[Susie D]

This was tasty and had a good texture. The additions of corn and jalapenos added color and flavor. Very pretty! Made for Pick A Chef 2014.