Hot And Sassy Corn Bread Recipe

Name: Hot And Sassy Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup yellow cornmeal; 1/2 cup unbleached flour; 1 tsp baking powder; 3/4 tsp salt; 1/2 tsp baking soda; 1 tbsp brown sugar; 1 tbsp sugar; 1 cup canned creamed corn; 1/2 cup sour cream; 1/2 cup milk; 2 eggs, lightly beaten; 2 tbsp vegetable oil; 4 fresh jalapeno peppers, seeded and chopped

Servings: persons

1 1/2 cup yellow cornmeal
1/2 cup unbleached flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1 tbsp brown sugar
1 tbsp sugar
1 cup canned creamed corn
1/2 cup sour cream
1/2 cup milk
2 eggs, lightly beaten
2 tbsp vegetable oil
4 fresh jalapeno peppers, seeded and chopped

1
Preheat oven to 400F.
2
Butter an 8 inch square baking pan.
3
In a medium bowl, mix together the cornmeal, flour, baking powder, salt, baking soda, and sugars.
4
In another bowl, stir the corn, sour cream, milk, eggs, oil, and jalapenos.
5
Mix until smooth.
6
Add half the liquid mixture to the dry ingredients and stir just until blended.
7
Add the remaining liquid, and stir just until blended.
8
Pour the batter into the prepared pan.
9
Bake the bread until the top is golden and a knife inserted in the center comes out clean, about 25 minutes.
10
Cool slightly in the pan before cutting into squares.
11
*This goes along great with chili or soup.
12
*

613

kcal

Calories

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 13 ingredients. The key ingredients include: 1 1/2 cup yellow cornmeal, 1/2 cup unbleached flour, 1 tsp baking powder, 3/4 tsp salt, and more.

Yes, Hot And Sassy Corn Bread 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.

Hot And Sassy Corn Bread

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