fiesta cornbread
(2 RATINGS)
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.
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prep time
15 Min
cook time
25 Min
method
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yield
6-8 serving(s)
Ingredients
- 2 cups self-rising buttermilk corn meal
- 1 cup buttermilk
- 2 large eggs, lightly beaten
- 1/4 cup vegetable oil
- 1 small can drained mexicorn
- 1/3 cup reduced fat sour cream
- 1 large tablespoon duke's mayo
- 1/3 - 1/2 cup chopped jalapenos (jarred variety)
- 1/2 - 1 cups grated sharp cheddar cheese
How To Make fiesta cornbread
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Step 1Preheat oven to 450 degrees--heat oil in 10 in. cast iron skillet in oven.
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Step 2Mix 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.
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Step 3Bake at 450 degrees for 20-25 minutes. Glaze top with butter.
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Discover More
Category:
Savory Breads
Tag:
#Quick & Easy
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