Recipe by Auntie Mags
This light, moist cornbread make a perfect lunch or dinner side. Try it for breakfast with sausage and eggs!
Top Review by Mary K. W.
Excellent cornbread. The extra moisture from the creamed corn combined with the cheese and peppers make this a wonderful accompaniment to a summer meal (or anytime for that matter). I served it with a smoked pork roast, crispy potato wedges, and 3-bean salad. The only change I made to the recipe was using fresh jalapenos from my garden. I did saute them briefly in some olive oil to soften them up a bid. Since I had both green and red ones, I used one of each and the contrast in the bread made it all that more appealing. Thanks, Auntie Mags, for a great recipe.
- 1 1⁄4 cups cornmeal
- 1 cup shredded old cheddar cheese
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 3 eggs
- 1 (10 ounce) can creamed corn
- 3⁄4 cup buttermilk
- 1⁄3 cup vegetable oil
- 2 tablespoons pickled jalapeno peppers, chopped
Directions See How It's Made
- In large bowl, stir together cornmeal, cheese, flour, salt and baking soda.
- Whisk eggs, corn, buttermilk, oil and pepper; stir into dry mixture just until combined. Add jalepenos.
- Pour into greased 8 inch square pan or preheated cast iron skillet. Smooth top.
- Bake at 400 degrees for 35 to 40 minutes or until golden brown and tester inserted in middle comes out clean.