- Rating:
- Servings:
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 1 cup Cornmeal (Yellow)
- 1 cup Flour
- 1/3 cup Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Milk (whole)
- 2 large Eggs lightly beaten
- 3 tablespoons Vegetable Oil
- 1 can Corn Kernels (11oz can) drained
- 1 cup Monterey Jack Cheese shredded
- 3 tablespoons Pickled Jalapenos chopped
Directions
Preheat the oven to 375°F. Lightly grease an 8-inch square baking pan; set aside.
Combine corn meal, flour, sugar, baking powder and salt in a large mixing bowl.
In a separate bowl, whisk together milk, eggs and oil. Gently fold the liquid ingredients into the dry ingredients until a batter is formed. Fold in corn, cheese and jalapeños. Pour batter into baking pan. Bake for 20 to 25 minutes, until the crust is light brown and a toothpick inserted in the center comes out clean. Remove corn bread from oven and let cool for a few minutes. Cut into large pieces and serve warm.
Reviews
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- Pickled Jalapeño Cheese Corn Bread
- Heidelind
- Aug 29, 2009
- I liked these a lot. They are a nice variation of regular cornbread and are make a regular meal a little more special. I did make them into muffins instead, since I prefer the individual portions. They still take 20 min. to bake by the way.
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