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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This isn't one of those sweet, cakelike cornbreads; this is the buttery, cheesy kind you really should eat with a fork. There's also lots of real corn, jalapenos and oregano, plus yogurt makes it good and moist. Ingredients:
1/2 cup corn kernel |
1/2 teaspoon salt |
1 1/4 cups plain yogurt (2 of those little 6 oz. containers works perfectly) |
1/2 cup butter, melted |
2 eggs, beaten |
1 tablespoon dried oregano |
3 teaspoons baking powder |
1 cup yellow cornmeal |
1/2 teaspoon black pepper |
1 1/2 cups shredded sharp cheddar cheese |
1 jalapeno pepper, seeded and minced (more if you like) |
Directions:
1. Preheat oven to 350 degrees F and lightly grease a 2-1/2-qt.
2. casserole dish (or 8x8 baking dish).
3. In a large bowl combine corn, salt, yogurt, melted butter and eggs.
4. Mix together cornmeal, oregano, baking powder and pepper, then stir into the corn/yogurt mixture.
5. Fold shredded cheese into the mixture, then the jalapeno pepper.
6. Pour batter into the baking dish and bake for 1 hour at 350 degrees F.
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