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    You are in: Home / Recipes / Jalapeno-Cheddar Cornbread Recipe
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    Jalapeno-Cheddar Cornbread

    Jalapeno-Cheddar Cornbread. Photo by rpgaymer

    1/2 Photos of Jalapeno-Cheddar Cornbread

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    TheSlyBear's Note:

    A Southern corn bread that even this Yankee can love. I'm originally from New England and wasn't raised on corn bread, and I generally found it dry and tasteless. But now that I'm living in Texas, I tried numerous variations on traditional recipes and developed this one that I like a lot, and that even Southern die-hard corn bread fans rave about.

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    Ingredients:

    Serves: 8

    Yield:

    slices

    Units: US | Metric

    • 42.52 g bacon fat
    • 236.59 ml self-rising cornmeal
    • 236.59 ml sour cream
    • 236.59 ml frozen corn
    • 118.29 ml corn oil
    • 3 eggs
    • 2.46 ml salt
    • 113.39 g shredded cheddar cheese
    • 59.14 ml chopped pickled jalapeno pepper

    Directions:

    1. 1
      Place an 8-inch cast iron skillet in the oven and preheat to 400°F Let the pan get good and hot.
    2. 2
      In a large bowl, mix corn meal, sour cream, corn, oil, eggs and salt with a rubber spatula until all ingredients are incorporated.
    3. 3
      Mix in the cheddar and jalapenos.
    4. 4
      Remove the pan from the oven (use a thick mitt, the handle will be very hot) and place the bacon fat in it. Return to oven for a few minutes until fat melts and gets good and hot.
    5. 5
      Remove pan from oven and pour mixture into the center of the pan, letting it spread to the sides.
    6. 6
      Return pan to oven and bake for 30 minutes.
    7. 7
      Slice into wedges for serving. Do not let the bread cool in the pan -- it will stick.
    8. 8
      Great served still piping hot, or later when cooled.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on April 11, 2010

      55

      WOW ~ Spicy HOT cornbread. But delicious ~ easy to make, and a great side with just about anything. We had it with Cadillac Jack's "Poker Slop" Breakfast Cadillac Jack's " Poker Slop" Breakfast ~ perfect! Thanks Booted Bear for posting! Better than your average cornbread :) Made for Spring PAC 2010!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2013

      45

      I liked this cornbread. We mostly eat sweet-style cornbread here in Chicago, but I much preferred this savory version. The chopped jalapenos were a nice touch. My cooking time was a bit longer, but it still tasted great once it was done. I also used butter instead of bacon fat for greasing the pan, with no bad results. [Made & Reviewed for PAC Fall 2013]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Jalapeno-Cheddar Cornbread

    Serving Size: 1 (121 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 357.7
     
    Calories from Fat 263
    73%
    Total Fat 29.3 g
    45%
    Saturated Fat 9.7 g
    48%
    Cholesterol 104.1 mg
    34%
    Sodium 547.1 mg
    22%
    Total Carbohydrate 16.3 g
    5%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.2 g
    4%
    Protein 8.8 g
    17%

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