Fiesta Cornbread

READY IN: 45mins
Recipe by sloe cooker

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

Top Review by Outta Here

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.

Ingredients Nutrition

  • 236.59 ml cornmeal
  • 236.59 ml buttermilk
  • 226.79 g creamed corn
  • 2 jalapeno peppers, chopped
  • 2.46 ml salt
  • 3.69 ml baking soda
  • 2 eggs, beaten
  • 1 small onion, chopped
  • 59.14 ml oil
  • 236.59 ml shredded cheddar cheese, divided

Directions

  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.

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