Jalapeno Cornbread Recipe

Name: Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet onion (Texas Sweet, Vidalia); 3/4 lb sharp cheddar cheese; 4 eggs; 1 (14 3/4 ounce) can creamed corn; 1 (16 ounce) container sour cream; 1/2 cup oil; 1 (4 ounce) can diced jalapenos or 4 fresh jalapenos, diced; 1 cup plain yellow cornmeal; 1 cup plain flour; 1 tablespoon baking powder; 1 teaspoon salt

Servings: persons

1 sweet onion (Texas Sweet, Vidalia)
3/4 lb sharp cheddar cheese
4 eggs
1 (14 3/4 ounce) can creamed corn
1 (16 ounce) container sour cream
1/2 cup oil
1 (4 ounce) can diced jalapenos or 4 fresh jalapenos, diced
1 cup plain yellow cornmeal
1 cup plain flour
1 tablespoon baking powder
1 teaspoon salt

1
Preheat oven to 350u00b0.
2
Chop onion.
3
Grate Cheese.
4
Beat eggs in large mixing bowl.
5
Stir in creamed corn, sour cream and oil.
6
Fold in onion, cheese, and jalapenos.
7
Add cornmeal, flour, baking powder and salt.
8
Mix well.
9
Pour batter into greased 13 x 9 inch baking dish and bake at 350u00b0 until cooked through and golden brown on top, approximately 1 hour.
10
*Note*You may need to place foil on top if cornbread is getting too brown on top but not yet cooked in the center.

1059

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 11 ingredients. The key ingredients include: 1 sweet onion (Texas Sweet, Vidalia), 3/4 lb sharp cheddar cheese, 4 eggs, 1 (14 3/4 ounce) can creamed corn, and more.

Yes, Jalapeno Cornbread 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.

Jalapeno Cornbread

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