Name: Jalapeno Cornbread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 serving(s)
Ingredients: 1 sweet onion (Texas Sweet, Vidalia); 3/4 lb sharp cheddar cheese; 4 eggs; 1 (14 3/4 ounce) can creamed corn; 1 (16 ounce) container sour cream; 1/2 cup oil; 1 (4 ounce) can diced jalapenos or 4 fresh jalapenos, diced; 1 cup plain yellow cornmeal; 1 cup plain flour; 1 tablespoon baking powder; 1 teaspoon salt

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Recipe by CCinSC

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This makes a large pan of cornbread with a kick! If you prefer a milder version just leave out the peppers. It's delicious either way.

Ready In:: 1hr 15mins
Serves:
Units:

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ingredients

1 sweet onion (Texas Sweet, Vidalia)
³⁄₄ lb sharp cheddar cheese
4 eggs
1 (14 3/4 ounce) can creamed corn
1 (16 ounce) container sour cream
¹⁄₂ cup oil
1 (4 ounce) can diced jalapenos or 4 fresh jalapenos, diced
1 cup plain yellow cornmeal
1 cup plain flour
1 tablespoon baking powder
1 teaspoon salt

directions

Preheat oven to 350º.
Chop onion.
Grate Cheese.
Beat eggs in large mixing bowl.
Stir in creamed corn, sour cream and oil.
Fold in onion, cheese, and jalapenos.
Add cornmeal, flour, baking powder and salt.
Mix well.
Pour batter into greased 13 x 9 inch baking dish and bake at 350º until cooked through and golden brown on top, approximately 1 hour.
*Note*You may need to place foil on top if cornbread is getting too brown on top but not yet cooked in the center.

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RECIPE MADE WITH LOVE BY

@CCinSC

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@CCinSC

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"This makes a large pan of cornbread with a kick! If you prefer a milder version just leave out the peppers. It's delicious either way."

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review by Tona C.

1/23/2010

Everybody in my sorority chapter loves this cornbread. I took it tonight to our chili cook-off. We tried sending some jalapeno muffins to our soldiers in Afghanistan -- they didn't travel very well -- had turned green and fuzzy by the time they were delivered. Based on that experience, I would recommend refrigerating any leftovers.

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photo by Tona C.

1/23/2010

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review by Roxi J.

8/29/2009

I made this for a potluck and it made me the "belle of the ball" because everyone wanted the recipe. It baked in exactly one hour for me too. Thanks for sharing it CC!

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review by Jo in Arlington

4/14/2003

A very tasty cornbread but alittle too dense for my liking. You definitely need more time. I added approximately 15-20 minutes.

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review by CCinSC

7/16/2002

Thanks for your comments Caryn. I just wanted to mention that this is a very moist cornbread but not as moist as a spoonbread. If you try it again, you may want to up the cooking time a bit.

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