Treebeards' Jalapeño Cornbread
Creamed corn and Cheddar cheese make this cornbread moist and a few jalapeño peppers give it a kick. Adjust the amount of jalapeño peppers to accommodate your individual taste.
Ingredients
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 5 cups cheddar cheese grated
- 5 cups yellow cornmeal
- 1½ cups creamed corn
- ½ cup onions chopped
- ½ cup jalapeño peppers chopped
- 6 Tablespoons sugar
- 2 eggs beaten
- 2½ cups milk
Instructions
- Preheat oven to 350 F.
- Spray a 9-by-13-inch cake pan with nonstick spray. Set aside.
- In a large mixing bowl, combine baking powder, salt, and vegetable oil. Stir until mixed. Add remaining ingredients, adding milk last. Mix thoroughly. Scrape batter into prepared cake pan.
- Bake at 350° for 45 to 50 minutes or until cornbread tests done.
Notes
Treebeards’ Tip: To keep the cut end of cheese from drying out, rub with a little butter or olive oil before rewrapping.
Recipe and photo courtesy of Treebeards in Houston.
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