Jalapeno Cheese Cornbread

"A great recipe that's quick and easy to make. I got it from a Merchant Mariner and have used it for years. Definitely a favorite and often asked for recipe."
 
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photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Diana 2 photo by Diana 2
Ready In:
1hr 5mins
Ingredients:
10
Serves:
16
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ingredients

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directions

  • Mix first 5 ingredients in large bowl
  • Mix eggs, oil, and milk well in separate bowl.
  • Pour liquid into dry mixing lightly (batter will be very lumpy).
  • Add jalapeno and cheese mixing just until blended (batter should still be lumpy).
  • Pour into greased 13x9 baking dish.
  • Bake at 400 for 40 - 45 minute until golden brown and a toothpick comes out clean.

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Reviews

  1. YUM!!<br/>I just made this and had to try some. DELICIOUS.<br/>These are the modifications I made and it is seriously awesome.<br/>- Halved the recipe - baked in a 8x8 pan<br/>- Instead of oil used melted butter<br/>- Used soymilk instead of regular milk (it's all I had)<br/>- Added about 2/3 cup frozen corn<br/><br/>I will definitely make these again!
     
  2. Easy to prepare, great texture, and delicious taste. A keeper!
     
  3. Love this recipe. I always bake mine up in a cast iron skillet and it takes less time to make. I also did not have regular milk one evening and used buttermilk in its place and it was amazing.
     
  4. Great. I did bake it in a hot,oiled cast iron skillet and it turned out beautiful.
     
  5. Excellent cornbread. The texture was just perfect. I used 5 fresh jalapenos instead of the pickled and that worked well for us. Only used half the sugar because we prefer a less sweet cornbread and baked it in my large iron skillet. Excellent. Thanks for sharing. Made for PAC Spring 2010 :)
     
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Tweaks

  1. YUM!!<br/>I just made this and had to try some. DELICIOUS.<br/>These are the modifications I made and it is seriously awesome.<br/>- Halved the recipe - baked in a 8x8 pan<br/>- Instead of oil used melted butter<br/>- Used soymilk instead of regular milk (it's all I had)<br/>- Added about 2/3 cup frozen corn<br/><br/>I will definitely make these again!
     
  2. Excellent cornbread. The texture was just perfect. I used 5 fresh jalapenos instead of the pickled and that worked well for us. Only used half the sugar because we prefer a less sweet cornbread and baked it in my large iron skillet. Excellent. Thanks for sharing. Made for PAC Spring 2010 :)
     
  3. I halved the recipe and used fresh jalapeno instead of pickled. I seeded and chopped the jalapeno. Then I put a scant teaspoon of water with the pepper and microwaved for 45 seconds to slightly soften the pepper. The resulting cornbread was excellent and I will make again.
     

RECIPE SUBMITTED BY

<p>I cook for the Kappa Alpha Theta sorority. It's a great job and the girls are fun to cook for.</p> 8811782"
 
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