Moist & Cheesy Cornbread

Submitted by EdsGirlAngie

"This isn't one of those sweet, cakelike cornbreads; this is the buttery, cheesy kind you really should eat with a fork. There's also lots of real corn, jalapenos and oregano, plus yogurt makes it good and moist."

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Serves: 8

ingredients

• 1⁄2 cup corn kernel
• 1⁄2 teaspoon salt
• 1 1⁄4 cups plain yogurt (2 of those little 6 oz. containers works perfectly)
• 1⁄2 cup butter, melted
• 2 eggs, beaten
• 1 tablespoon dried oregano
• 3 teaspoons baking powder
• 1 cup yellow cornmeal
• 1⁄2 teaspoon black pepper
• 1 1⁄2 cups shredded sharp cheddar cheese
• 1 jalapeno pepper, seeded and minced (more if you like)

directions

1. Preheat oven to 350 degrees F and lightly grease a 2-1/2-qt.
2. casserole dish (or 8x8 baking dish).
3. In a large bowl combine corn, salt, yogurt, melted butter and eggs.
4. Mix together cornmeal, oregano, baking powder and pepper, then stir into the corn/yogurt mixture.
5. Fold shredded cheese into the mixture, then the jalapeno pepper.
6. Pour batter into the baking dish and bake for 1 hour at 350 degrees F.