Total Time
Prep 15 mins
Cook 30 mins

Recipe courtesy of Kathryn Harris, found in the Gooseberry Patch Homestyle family favorites cookbook. Posting recipe per request.

Ingredients Nutrition

  • 1 cup cornmeal
  • 1 cup buttermilk
  • 8 ounces creamed corn
  • 2 jalapeno peppers, chopped
  • 12 teaspoon salt
  • 34 teaspoon baking soda
  • 2 eggs, beaten
  • 1 small onion, chopped
  • 14 cup oil
  • 1 cup shredded cheddar cheese, divided


  1. Mix first 8 ingredients, set aside.
  2. Heat oil in an 8 or 10 inch cast iron skillet.
  3. Pour in half the batter.
  4. Sprinkle with half the cheese.
  5. Pour in remaining batter.
  6. Sprinkle with remaining cheese.
  7. Bake at 400 degrees for 30 minutes.
Most Helpful

I am not giving this any stars because I change the recipe substantially. After mixing everything up, the batter seemed way too thin, so I looked up another version of this I have made and it called for equal amounts of flour and cornmeal. This one has no flour listed, but I added a cup. The result was a nice textured cornbread with a nice crisp crust and good flavor, but don't know if it is what the chef intended. Made for Spring 2013 PAC.

Outta Here March 27, 2013