Jalapeño-Cheese Cornbread

Preparation info

  • Serves

    eight to ten

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Chef Paul Prudhomme made this cornbread popular in the early 1980s, although it probably originated in Texas long before then. You can leave out the cheese and the jalapeños and substitute other things, like corn kernels, bacon, or green onion. Or add ⅓ cup of sugar to make it sweet.

I prefer self-rising flour for this recipe. I find it to be more convenient, and it gives a superior result, especially