jalapeno cornbread
We love cornbread with soups and Mexican food. This is similar to a Mexican cornbread recipe that we love but has added some heat with more peppers. You can always make it milder by scraping the seeds out of the peppers before adding them to the mixture.
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prep time
15 Min
cook time
35 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 1/4 cups yellow cornmeal
- 1 1/4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon paprika
- 1 egg, well-beaten
- 2/3 cup milk
- 1/2 cup evaporated milk
- 1/4 cup shortening
- 15 ounces creamed corn
- 4 tablespoons butter
- 2 tablespoons onion, chopped
- 3 jalapenos, chopped or diced
- 4 ounces diced green chilies, canned
- 3 tablespoons pimiento, chopped
- 1 cup cheddar cheese, shredded
How To Make jalapeno cornbread
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Step 1Preheat oven to 400 degrees F. Butter an 8X8 dish.
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Step 2Mix cornmeal, flour, baking powder, salt, sugar and paprika in a large mixing bowl.
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Step 3Combine egg, milk, shortening, and corn in a medium mixing bowl.
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Step 4Add the egg mixture to the dry ingredients. Stir until mixed.
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Step 5In a saucepan, melt butter and saute onions, chiles and pimento until onions are tender.
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Step 6Add onion mixture to the rest of the ingredients. Mix well, but don't over do it.
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Step 7Add cheese and mix in.
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Step 8Pour mixture into prepared baking dish.
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Step 9Bake for 35 minutes.
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Step 10When cool, cut into serving pieces.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Savory Breads
Keyword:
#cornbread
Keyword:
#bread
Keyword:
#side
Method:
Bake
Culture:
Southern
Ingredient:
Flour
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