Jalapeno Cornbread

Course : Vegetables
Serves: 1
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2 teaspoons shortening
2 cups yellow cornmeal
1 cup all-purpose flour
1 1/2 Tablespoons baking powder
1 1/2 teaspoons salt
2 Tablespoons dark brown sugar
3 large eggs
1 1/3 cups milk
1/2 cup unsalted butter, melted and slightly -- cooled
1 cup canned sweet corn kernels, drained or -- frozen,=
1/2 cup cheddar cheese -- grated
1/2 cup carrot -- grated
1/2 cup onion -- grated
1/4 cup fresh jalapeno pepper -- finely chopped

Preparation / Directions:

Preheat the oven to 400=B0. Using shortening, grease 12 muffin cups or a 10-inch cast-iron skillet, if= it is not well-seasoned. Set aside. In a large bowl, stir together the cormenal, flour, baking powder, salt= and brown sugar. In a medium bowl, whisk together the eggs, milk and melted and slightly= cooled butter. Stir egg mixture into cornmeal mixture. Add the corn, cheddar cheese, carrot, onion and jalapeno pepper. Stir= until thoroughly combined. Evenly divide the batter between the prepared muffin cups, or pour into= the prepared cast-iron skillet. Bake for 30 to 35 minutes or until a wooden pick inserted in the center= comes out clean. Remove from oven and cook 5 minutes. Invert muffins and serve. If using a cast-iron skillet, cut into 8 large pieces and serve from the= skillet.

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