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Baby's Jalapeño Cheese Cornbread

Baby's Jalapeño Cheese Cornbread created by Vicki in CT

Crunchy, cheesy with a zip.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 375°F with cast iron skillet inside.
  • Meanwhile, mix dry ingredients in a medium bowl. Add remaining ingredients, except cheese.
  • Remove skillet from oven and rub cooking oil on bottom and sides. Pour half of batter mixture into hot greased iron skillet. Top with 1/2 of cheese. Pour remaining batter over this and top with remaining cheese.
  • Bake at 375°F for 45 minutes. Turn off oven and leave in for 15 additional minutes.
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RECIPE MADE WITH LOVE BY

@Vicki in CT
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@Vicki in CT
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"Crunchy, cheesy with a zip."
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  1. Meredith K.
    This was pretty good, and I''ll probably make it again with a few changes. I''ll cut the salt in half, or maybe to just 1 tsp, and I won't bake as long. A crispy bottom sounds nice, but mine got too brown and the sides stuck.
    Reply
  2. B-J-Burrell
    I make a similar recipe that my best online friend Astrid Fletcher shared with me and it rocks! This is my alltime favorite recipe. We use 2 boxes of Yellow Jiffy Corn Muffin Mix though and then add 1 onion, 1 cup cheddar cheese,2/3 Cup Milk,3 eggs,10 slices pickled jalepenos diced finely and 1/2 lb cooked crumbled bacon. Bake in greased pan at 375 until done. I am considering trying this recipe for something differernt as well. Thank you for your recipe. I will review it once I get the full ingredients to try it.
    Reply
  3. Sunshine Forever
    I chose this recipe for PAC Fall 2008. It was delicious! The jalapenos added the kick and cream corn added the moistness. This is a keeper. Thanks Vicki.
    Reply
  4. Vicki in CT
    Baby's Jalapeño Cheese Cornbread Created by Vicki in CT
    Reply
  5. Vicki in CT
    Baby's Jalapeño Cheese Cornbread Created by Vicki in CT
    Reply
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