hot pepper jelly cheesy cornbread-annette's
(3 ratings)
My husband and I are obsessed with hot pepper jelly. Especially eating it on Asiago or Parmesan cheese bagels along with some cream cheese. I also love making hot wings with it, reducing it down and using it on grilled meats, adding it to olive oil for salad dressings and my most recent idea...creating a fabulous corn bread recipe. We get our hot pepper jelly in Iowa from the Amish but most recently I bought some from Uncle Gary's Gourmet Peppers. That is what I used in this recipe and it was fabulous. It too is incredible on cheese bagels with cream cheese! Recipe and photo are my own.
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(3 ratings)
prep time
10 Min
cook time
20 Min
method
Bake
Ingredients For hot pepper jelly cheesy cornbread-annette's
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1 1/2 cyellow corn meal
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1 chot pepper jelly
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1 csour cream
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3/4 cmexican blend shredded cheese
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1/2 cflour
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1/2 csugar
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1/2 cbutter, melted
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1\2 cfrozen sweet corn, thawed
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1/4 cwhole cilantro leaves
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3 lgeggs, beaten
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3 slicecooked maple bacon, chopped
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1 Tbspbaking powder
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1 tspsalt (less if using salted butter)
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sugar to sprinkle on top
How To Make hot pepper jelly cheesy cornbread-annette's
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1Preheat oven to 400°. In a medium sized bowl, combine the dry ingredients. Stir with a fork.
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2Add the beaten eggs, sour cream, melted butter and hot pepper jelly. Mix to only combine but do not OVER mix.
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3Add the bacon, cilantro, corn and cheese and fold to incorporate.
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4Grease an 8x8 or 2 quart casserole very well with cooking spray. Pour into baking dish then sprinkle the top liberally with sugar and bake for 20-30 minutes or until a toothpick poked in the center comes out clean. Enjoy!
- 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!
Categories & Tags for Hot Pepper Jelly Cheesy Cornbread-Annette's:
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