jalapeno cornbread

Name: Jalapeno Cornbread
Prep time: 15 min
Cook time: 25 min
Yield: 8
Cuisine: Southern
Ingredients: 1 1/2 cup(s) yellow cornmeal; 3 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 2 - eggs; 1 cup(s) cheddar cheese, shredded; 1 cup(s) sour cream; 1 can(s) cream style corn (8 3/4 ounces); 1/4-1/2 cup(s) jalapeno peppers chopped; 1/2 cup(s) shortening or bacon drippings

337 Pinches 1 Photo

Anna Bartness

Panama City, FL

Updated on Jan 23, 2014

I've seen several variations of this recipe, but this is the only one that does not require an additional flour. I also use 1/2 bacon and 1/2 olive oil for the shortening. This is so popular with my family that I bought a second divided iron pan so everyone could have enjoy a piece.

Rate

Gluten free cornbread with a Southwestern flair

prep time 15 Min

cook time 25 Min

method Convection Oven

yield 8 serving(s)

Ingredients

1 1/2 cups yellow cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
2 - eggs
1 cup cheddar cheese, shredded
1 cup sour cream
1 can cream style corn (8 3/4 ounces)
1/4-1/2 cup jalapeno peppers chopped
1/2 cup shortening or bacon drippings

How To Make jalapeno cornbread

Step 1

Preheat oven to 450. Melt shortening in a 9 inch iron skillet. Sift dry ingredients. Add remaining ingredients and mix well. Add hot shortening last and mix well again.

Step 2

Pour batter into skillet and bake for 20-25 minutes.
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