Cornbread With Cheese, Jalapenos and Pecans |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A great version of an old-time favorite. Love the idea of pecans combined with jalapenos, cream-style corn and Monterey Jack cheese. Ingredients:
2 tablespoons vegetable oil |
2 cups yellow cornmeal |
1 tablespoon sugar |
2 teaspoons baking soda |
1 teaspoon salt |
4 eggs, beaten |
1 cup buttermilk |
1 (14 1/2 ounce) can cream-style corn |
1 1/2 cups monterey jack cheese, shredded (6-oz) |
2 -4 tablespoons canned jalapeno peppers, diced (or fresh) |
3/4 cup butter, melted |
1/3 cup pecans, toasted and finely chopped |
Directions:
1. Preheat oven to 375 degrees. Spread oil into a 13x9x2 inch baking pan or ovenproof skillet; place in oven until hot (be careful not to burn). Meanwhile, in a mixing bowl, combine the cornmeal, sugar, baking soda, and salt. Stir in eggs, buttermilk, corn, cheese, jalapenos and pecans. Add butter; stir just until blended.
2. Carefully remove pan from oven; pour batter into pan. Bake for 45 minutes or until golden brown. Cut into squares. Serve warm.
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