jalapeno cornbread

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jalapeno cornbread


  • Jalapeno Cornbread
  • 2 eggs
  • 1/4 cup salad oil
  • 1-4 canned California green chilies (jalapenos)
  • 1 small can (about 9 oz.) cream style corn
  • 1/2 cup sour cream
  • 1 cup yellow cornmeal
  • 1/2 tsp. Salt
  • 2 tsp. Baking powder
  • 2 cups shredded sharp Cheddar cheese


In a large bowl beat eggs and oil until well blended. Rinse seeds out of
Chilies; finely chop chilies and add to egg mixture. Add corn, sour cream,
Cornmeal, salt, baking powder and 1-1/2 cups of the cheese, stirring until
Blended. Pour batter into greased 8 or 9" round or square pan. Sprinkle
With remaining cheese, evenly over the top. Bake at 350 for 1 hour or until
Wooden skewer inserted in center comes out clean and the crust is lightly

Since the hotness of each chili pepper varies, you should sample a small
Piece of each and then decide how much to use in the recipe.

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