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Hot Corn Bread Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:16-20 servings

Ingredients

  • 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

Directions

  • 1. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 serving (1 each) equals 115 calories, 8 g fat (2 g saturated fat), 28 mg cholesterol, 180 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g protein.