Fiesta Cornbread

Fiesta Cornbread

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Mary Beth Cauthen

By
@Marybee

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6-8
Prep:
15 Min
Cook:
25 Min

Ingredients

  • 2 c
    self-rising buttermilk corn meal
  • 1 c
    buttermilk
  • 2 large
    eggs, lightly beaten
  • 1/4 c
    vegetable oil
  • 1 small
    can drained mexicorn
  • 1/3 c
    reduced fat sour cream
  • 1 large
    tablespoon duke's mayo
  • 1/3 - 1/2 c
    chopped jalapenos (jarred variety)
  • 1/2 - 1 c
    grated sharp cheddar cheese

How to Make Fiesta Cornbread

Step-by-Step

  1. Preheat oven to 450 degrees--heat oil in 10 in. cast iron skillet in oven.
  2. Mix 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.
  3. Bake at 450 degrees for 20-25 minutes. Glaze top with butter.

Printable Recipe Card

About Fiesta Cornbread

Course/Dish: Savory Breads
Other Tag: Quick & Easy



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