Prep 10 mins
Cook 1 hr
Our friend, Glenn, comes from New Orleans. He made this recipe for the Christmas party we had on our train a few years ago & we all begged him for the recipe. Hope you enjoy it as much as we do.
- 1 1⁄2 cups cornmeal
- 2 eggs
- 310 g creamed corn
- 1⁄2 cup oil
- 4 tablespoons flour
- 1⁄2 teaspoon baking powder
- 1 large onion, chopped
- 4 jalapeno peppers, chopped
- 1 cup buttermilk
- 250 g tasty cheese, grated
- Preheat oven to 190 degrees celcius.
- Mix all ingredients together.
- Pour into a greased 9 x 9 x 2 inch pan, bake for 60 minutes.
Yum! We eat a lot of cornbread in our house, and this recipe will go into our favorites folder. Love that buttermilk in there. Delicious. Made for a fellow Hell's Kitchen Angel team-mate for ZWT5, '09.
Finally, a moist corn bread!! This recipe is going to become part of our family chili nights!
This went together so easily, smelled wonderful baking, and had such a delicious look to it, I was sure it would taste fantastic. I'm new to corn bread so take this "with a grain of salt" please, but I found the end product so oily, I just couldn't enjoy it. I had even held back a good portion of oil from what the recipe called for. Maybe I shouldn't have used extra virgin olive oil? Just my view.