Total TimePrep: 15 min. Bake: 30 min.
- 2 large Nellie’s Free Range Eggs
- 1 cup buttermilk
- 1 cup cream-style corn
- 1/2 cup vegetable oil
- 1 cup 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 13x9-in. baking pan. Bake at 350° for 30 minutes.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 each: 115 calories, 8g fat (2g saturated fat), 28mg cholesterol, 180mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 3g protein.
Oct 9, 2012
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
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