A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese.
- 2 eggs
- ¼ cup corn oil
- 1 cup buttermilk
- 1 ½ cups shredded Cheddar cheese
- 1 (8 ounce) can cream-style corn
- 1 large onion, chopped
- 2 fresh jalapeno peppers, seeded and minced
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
Bake for 30 to 35 minutes until center is set and top is golden brown.
Prep time: 15 mins / Cooking time: 35 mins / Total time: 50 mins
Serving: 12 / Yield: 1 – 8×8 inch pan
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