I first tasted this bread when we visited some good friends in Arkansas in the early '70's. I have made it on many occasions since then, particularly for card club and church functions. I enjoy my job as postal clerk at our local office, and spending time with our two children and five grandchildren.
- 2 eggs
- 1 cup buttermilk
- 1 cup cream-style corn
- 1/2 cup vegetable oil
- 1 cup (4 ounces) shredded cheddar cheese
- 1 to 2 jalapeno peppers, chopped
- 1 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- In a bowl, beat eggs. Add buttermilk, corn, oil, cheese and peppers. Combine cornmeal, baking soda and salt; stir into egg mixture. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes. Yield: 16-20 servings.
Originally published as Hot Corn Bread in Bountiful Harvest Cookbook 1994, p28
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