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Jalapeno Corn Bread Recipe

Photo by: Taste of Home

We enjoy the combination of flavors in this golden corn bread. It's not dry or crumbly like other corn breads.—Anita LaRose, Benavides, Texas

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9 Servings
Prep: 10 min. Bake: 50 min.

Ingredients

1 cup cornmeal
1/2 cup shredded cheddar cheese
2 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 can (8-3/4 ounces) cream-style corn
1 cup buttermilk
1/4 cup vegetable oil
1 to 2 tablespoons seeded jalapeno peppers

Directions

In a large bowl, combine cornmeal, cheese, baking powder and salt. In another bowl, beat the eggs, add corn, buttermilk, oil and jalapenos. Stir into dry ingredients just until moistened.
Transfer to a greased 9-in. square baking pan. Bake at 350° for 50-55 minutes or until toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 9 servings.

Nutrition Facts: 1 serving (1 piece) equals 179 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 450 mg sodium, 19 g carbohydrate, 1 g fiber, 5 g protein.

Jalapeno Corn Bread published in Taste of Home October/November 1999, p13

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