- 2 eggs
- 1 cup buttermilk
- 1 cup homemade cream-style corn (see recipe Harvest book)
- 1/2 cup vegetable oil
- 1 cup (4 ounces) shredded cheddar or longhorn cheese
- 1 to 2 jalapeno peppers, chopped
- 1 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- In a mixing 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.
Reviews forHot Cornbread
"I tried thiswith some of my homemade chilli. It was very good. I did it as cup cakes for easy serving. My whole family loved it, even the kids. It was very moist and taste. The only thing I would try to do to it is add flour to the mix to make it more like a cake. My family now likes the taste of corn bread. Thank you"