Corn Poppin Cornbread

Julie Merlich


My family loves cornbread, and this is always a favorite. Everything is baked into the cornmbread so nothing needs to be added, although it is extra good with butter on top. It is a perfect side with chili on cold night.


★★★★★ 1 vote

15 Min
25 Min


  • 1 cup
    all purpose flour
  • 1 cup
    yellow cornmeal
  • 1 tablespo
    baking powder
  • 1 teaspoon
  • 2
    eggs sightly beaten
  • 1 cup
    half and half
  • 1/4 cup
    melted butter
  • 1/4 cup
  • 1/4 cup
  • 1 can
    corn, drained
  • 1/4 cup
    jalapeno peppers, chopped (optional)
  • 1/2 cup
    shredded cheddar cheese

How to Make Corn Poppin Cornbread


  1. Preheat oven to 400 degrees
    Grease a 9"x13" baking pan
  2. In medium bowl, combine flour, cornmeal, baking powder and salt. In a separate bowl, mix half and half, eggs, melted butter, honey, sugar, corn, jalepenos and cheddar cheese
  3. Add wet ingredients to dry ingredients, mixing only until moistened. Do not overmix. Batter will be lumpy.
  4. Bake for 25-30 minutes until lightly browned. Serve with butter

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About Corn Poppin Cornbread

Other Tag: Quick & Easy
Hashtags: #easy #corn

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