Treebeard's Jalapeno Cornbread

"Creamed corn and cheddar cheese make this cornbread moist and a few jalapeno peppers give it a kick. Adjust the amount of jalapenos to accommodate your individual taste."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
11
Yields:
12 squares
Serves:
6
Advertisement

ingredients

  • 5 12 teaspoons baking powder
  • 1 teaspoon salt
  • 12 cup vegetable oil
  • 5 cups cheddar cheese, grated
  • 5 cups stone-ground yellow cornmeal
  • 1 12 cups creamed corn
  • 12 cup onion, chopped
  • 12 cup jalapeno pepper, chopped
  • 6 tablespoons sugar
  • 2 eggs, beaten
  • 2 12 cups milk
Advertisement

directions

  • Preheat oven to 350.
  • Spray 9 x 13 inch cake pan with non-stick spray. Set aside.
  • In large mixing bowl, combine baking powder, salt and vegetable oil. Stir until mixed. Add remaining ingredients, adding milk last. Mix thoroughly. Scrape batter into prepared cake pan.
  • Bake for 45-50 minutes or until cornbread tests done.
  • TIP: To keep the cut-end of cheese from drying out, rub with a little butter or olive oil before re-wrapping.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. We have lunch at Treebeards weekly. This cornbread is a hit wi everyone. Would highly recommend it!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes