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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
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A new spicy twist on cornbread. Very rich and flavorful with a crisp topping of cheese. Ingredients:
2 eggs |
1/4 cup corn oil |
1 cup buttermilk |
1 1/2 cups shredded cheddar cheese |
1 (8 ounce) can cream-style corn |
1 large onion, chopped |
2 fresh jalapeno peppers, seeded and minced |
1 cup cornmeal |
1/2 cup all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
2. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
3. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
4. Bake for 30 to 35 minutes until center is set and top is golden brown.
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