Roxy
New member
Jalapeno Cornbread:
1 cup milk
1 egg
1/4 cup vegetable oil
1 small sweet onion, chopped
1/4 cup chopped jalapenos (jar kind)
1-1/2 cups shredded cheese (cheddar, colby, smoked provolone, your choice or a mix)
8 oz.s creamed corn
1-1/4 cups cornmeal
3/4 cup to 1 cup flour
1/4 ccup sugar
1 T. baking powder
1/2 tsp. salt
Oven at 400º
Mix milk, egg and oil; add onions, jalapenos, cheese and corn. Mix dry ingredients together and mix with wet ingredients just until moistened. Pour into a greased 10 x 7 pan and top with more shredded cheese and sliced jalapenos (fresh). Bake 25 to 30 minutes, until lightly browned. Top with melted butter if desired.
*Change it up by using buttermilk in place of regular milk & also used self rising cornmeal and omitting the baking powder.
1 cup milk
1 egg
1/4 cup vegetable oil
1 small sweet onion, chopped
1/4 cup chopped jalapenos (jar kind)
1-1/2 cups shredded cheese (cheddar, colby, smoked provolone, your choice or a mix)
8 oz.s creamed corn
1-1/4 cups cornmeal
3/4 cup to 1 cup flour
1/4 ccup sugar
1 T. baking powder
1/2 tsp. salt
Oven at 400º
Mix milk, egg and oil; add onions, jalapenos, cheese and corn. Mix dry ingredients together and mix with wet ingredients just until moistened. Pour into a greased 10 x 7 pan and top with more shredded cheese and sliced jalapenos (fresh). Bake 25 to 30 minutes, until lightly browned. Top with melted butter if desired.
*Change it up by using buttermilk in place of regular milk & also used self rising cornmeal and omitting the baking powder.
