Ann Saul's Jalapeno Corn Bread Recipe Recipe

Name: Ann Saul's Jalapeno Corn Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x onion; 3/4 lb sharp Cheddar cheese; 4 x Large eggs; 1 can creamed corn - (14 3/4 ounce); 1 ctn lowfat sour cream - (16 ounce); 1/2 c. oil; 1 can diced jalapenos - (4 ounce) (or possibly 4 fresh jalapenos, diced); 1 c. yellow cornmeal; 1 c. flour; 1 Tbsp. baking pwdr; 1 tsp salt

Servings: persons

1 x onion
3/4 lb sharp Cheddar cheese
4 x Large eggs
1 can creamed corn - (14 3/4 ounce)
1 ctn lowfat sour cream - (16 ounce)
1/2 c. oil
1 can diced jalapenos - (4 ounce) (or possibly 4 fresh jalapenos, diced)
1 c. yellow cornmeal
1 c. flour
1 Tbsp. baking pwdr
1 tsp salt

1
Chop onion.
2
Grate cheese to get about 1 1/2 c..
3
Beat Large eggs in large mixing bowl.
4
Stir in creamed corn, lowfat sour cream and oil.
5
Mix in onion, cheese and jalapenos.
6
Add in cornmeal, flour, baking pwdr and salt and mix well.
7
Pour batter into greased 13- by 9-inch baking pan and bake at 350 degrees till brown on top, 55 to 60 min.
8
This recipe yields 18 servings.

1423

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 x onion, 3/4 lb sharp Cheddar cheese, 4 x Large eggs, 1 can creamed corn - (14 3/4 ounce), and more.

Yes, Ann Saul's Jalapeno Corn Bread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ann Saul's Jalapeno Corn Bread Recipe

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