Treebeard's Jalapeno Cornbread

Recipe by GirlyJu
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READY IN: 1hr
SERVES: 6
YIELD: 12 squares
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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.
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