Jalapeño Cornbread
“Jalapina cornbread” from Gran Coward, Sam and Rod’s mother. Scroll to bottom to see recipe.
INGREDIENTS
1 cup corn meal
1 tbsp baking powder
1½ tsp salt
1 cup cream corn
1 cup sour cream
⅔ cup vegetable oil
2 eggs, beaten
1 cup cheddar, grated 🧀
4 medium jalapeños*, seeded and minced
* Roasted would be better
DIRECTIONS
Set oven to 350º and grease 9x12” pan**
Sift dry ingredients into bowl
Mix wet ingredients together and add to dry. Stir well.
** Can use hot, greased cast iron instead.
Adjust baking time as needed.
LAYERED CORNBREAD
Pour half the batter into pan
Sprinkle ½ cup of cheese and all of the jalapeños over the entire pan.
Pour remaining batter into pan and top with remaining cheese.
Bake for 1 hour.
MIXED CORNBREAD
Mix cheese and jalapeños into batter and pour into pan.
Bake for 1 hour.