Jalapeño Corn Bread

Name: Jalapeño Corn Bread
Cuisine: United States
Ingredients: 1 can (8½ ounces) cream-style corn; 1 cup yellow cornmeal; 3 eggs; 1 teaspoon salt, if desired; ¾ cup milk; 2 tablespoons butter; ¼ cup chopped jalapeño peppers; 1 cup grated sharp Cheddar cheese; ⅓ cup corn oil; ½ teaspoon baking soda

Preparation info

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

I have no earthly idea how or when I came by this recipe for a corn bread made with jalapeño peppers, Cheddar cheese, and cream-style corn. It is, however, to my mind one of the great adventures in taste. It is excellent when used as a replacement for regular corn bread in a poultry stuffing.

Ingredients

1 can (8½ ounces) cream-style corn
1 cup yellow cornmeal

Americas
United States
Vegetarian
Bread
Spicy

Method

Preheat the oven to 400 degrees.
In a mixing bowl, combine the corn, cornmeal, eggs, salt, baking soda, milk, oil, ½ cup cheese, and the jalapeño peppers. Blend well.
Meanwhile, put the butter in a 1½-quart casserole (preferably a glazed Mexi