Jalapeno Cornbread

Jalapeno Cornbread

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Kathy Harrell

By
@littlekitty

This recipe is wonderful with soup or just about anything you fix in the winter..goes great with a big pot of great northern beans , oh well ,you will just have to cook this to find out how good it is...Happy Cooking!!!!

Rating:

★★★★★ 2 votes

Comments:
Serves:
10
Prep:
15 Min
Cook:
35 Min
Method:
Bake

Ingredients

  • 1 1/2 c
    martha white self rising cornmeal mix (hotrise)
  • 1 tsp
    salt
  • 1 tsp
    soda
  • 1 pinch
    baking powder
  • 3 Tbsp
    sugar
  • 3 Tbsp
    self rising flour
  • 2 c
    buttermilk
  • 3 large
    eggs
  • 1/2 c
    cooking oil
  • 1 medium
    chopped bell pepper
  • 1 medium
    chopped onion
  • 3/4 can(s)
    cream style corn (large)
  • 1 1/4 c
    velveeta shredded cheese(original)
  • 3
    hot jalapeno (chopped and seeded)opt. or (may use less)
  • THIS CAN BE MADE WITH MEAT IF YOU CHOOSE.

  • 1/2 lb
    cooked ground chuck (optional)

How to Make Jalapeno Cornbread

Step-by-Step

  1. Preheat oven to 425. Grease a 9 x 13 pan.
  2. Mix dry ingredients...add eggs (slightly beaten),buttermilk and oil..stir in corn. Add green pepper ,onion and jalapeno and shredded cheese . mix well by hand . Add cooked meat if you choose.
  3. Cook for about 25 to 35 minutes...check to make sure it is done ,but do not overcook . It should be very moist.

Printable Recipe Card

About Jalapeno Cornbread

Main Ingredient: Bread
Regional Style: Mexican



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