Jalapeno Corn Bread Recipe

 

Jalapeno Corn Bread

1 (8.25 oz.) can cream-style corn

1 cup yellow cornmeal

¾ cup buttermilk

½ cup corn oil

3 oz. shredded Cheddar cheese

3 eggs

2 jalapeno peppers, minced

1 tsp. salt

½ tsp. baking soda

2 Tbsp. butter

 

Preheat oven to 400 F. (200 degrees C).  Move an oven rack to the center position in oven.

Mix cream-style corn, cornmeal, buttermilk, corn oil. Cheddar cheese, eggs, jalapeno peppers, salt and baking soda in a large bowl.

Put butter into a 9 inch square baking dish.  Melt butter in preheated oven, 2 to 3 minutes.

Pour corn bread into the baking dish over melted butter.

Bake in preheated oven until golden brown about 35 minutes.

 

(Recipe for Jalapeno Corn Bread, Diabetic Connect, 2015)