fiesta cornbread
(2 ratings)
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This is a particularly moist, rich cornbread with a crispy crust. It is delicious with chili, vegetable soup and grilled pork chops, collards and summer squash. I am a firm believer in Duke's mayonnaise. It gives this recipe a delicious richness--do not use low fat mayo! You may use low fat buttermilk and/or sour cream without noticeable effect.
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(2 ratings)
yield
6 -8
prep time
15 Min
cook time
25 Min
Ingredients For fiesta cornbread
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2 cself-rising buttermilk corn meal
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1 cbuttermilk
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2 lgeggs, lightly beaten
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1/4 cvegetable oil
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1 smcan drained mexicorn
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1/3 creduced fat sour cream
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1 lgtablespoon duke's mayo
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1/3 - 1/2 cchopped jalapenos (jarred variety)
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1/2 - 1 cgrated sharp cheddar cheese
How To Make fiesta cornbread
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1Preheat oven to 450 degrees--heat oil in 10 in. cast iron skillet in oven.
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2Mix cornmeal, buttermilk and eggs to form thick batter. Add sour cream and mayo. Blend well. Add drained corn, jalapenos and cheese. Pour into heated skillet...batter should sizzle when it is poured into heated oil.
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3Bake at 450 degrees for 20-25 minutes. Glaze top with butter.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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