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Cheddar Jalapeno Cornbread

Serves 8 | 

A spicy twist to the classic recipe.



Ingredients:

1 cup grated cheddar cheese
2 jalapeno peppers, seeded and finely diced
3 green onions, thinly sliced
1 tablespoon butter, melted
1/2 cup buttermilk
2 eggs, plus 1 egg white
1 cup flour
1/2 cup canned creamed corn
1 cup ground cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda

Directions:

  1. Preheat oven to 400° F. Grease a bread pan with melted butter.
  2. In large mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, and baking soda. In small bowl, beat together buttermilk, eggs, and egg white. Add to dry mixture; stir until combined. Fold in cheese, creamed corn, green onions, and jalapenos. Spread into prepared pan.
  3. Bake for 25-30 minutes. (The top is golden brown) Serve warm.
Cheddar Jalapeno Cornbread
Serves 8
1 cup grated cheddar cheese
2 jalapeno peppers, seeded and finely diced
3 green onions, thinly sliced
1 tablespoon butter, melted
1/2 cup buttermilk
2 eggs, plus 1 egg white
1 cup flour
1/2 cup canned creamed corn
1 cup ground cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
  1. Preheat oven to 400° F. Grease a bread pan with melted butter.
  2. In large mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, and baking soda. In small bowl, beat together buttermilk, eggs, and egg white. Add to dry mixture; stir until combined. Fold in cheese, creamed corn, green onions, and jalapenos. Spread into prepared pan.
  3. Bake for 25-30 minutes. (The top is golden brown) Serve warm.
Season: Fall
Course: Side
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Cheddar Jalapeno Cornbread

Serves 8

Ingredients:

1 cup grated cheddar cheese
2 jalapeno peppers, seeded and finely diced
3 green onions, thinly sliced
1 tablespoon butter, melted
1/2 cup buttermilk
2 eggs, plus 1 egg white
1 cup flour
1/2 cup canned creamed corn
1 cup ground cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda

Cheddar Jalapeno Cornbread

1 cup grated cheddar cheese
2 jalapeno peppers, seeded and finely diced
3 green onions, thinly sliced
1 tablespoon butter, melted
1/2 cup buttermilk
2 eggs, plus 1 egg white
1 cup flour
1/2 cup canned creamed corn
1 cup ground cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda

Directions:

  1. Preheat oven to 400° F. Grease a bread pan with melted butter.
  2. In large mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, and baking soda. In small bowl, beat together buttermilk, eggs, and egg white. Add to dry mixture; stir until combined. Fold in cheese, creamed corn, green onions, and jalapenos. Spread into prepared pan.
  3. Bake for 25-30 minutes. (The top is golden brown) Serve warm.

Cheddar Jalapeno Cornbread

Serves 8
  1. Preheat oven to 400° F. Grease a bread pan with melted butter.
  2. In large mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, and baking soda. In small bowl, beat together buttermilk, eggs, and egg white. Add to dry mixture; stir until combined. Fold in cheese, creamed corn, green onions, and jalapenos. Spread into prepared pan.
  3. Bake for 25-30 minutes. (The top is golden brown) Serve warm.
Season: Fall

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