Quivering Jalapeno Corn Bread Recipe

Name: Quivering Jalapeno Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. yellow corn meal; 1/2 c. white flour; 2 tsp. baking powder; 1 tsp. baking soda; 1 1/2 tsp. salt; 2 eggs; 1 c. buttermilk; 1/2 c. sour cream; 1 (6 oz.) can cream-style corn; 4 Tbsp. butter, melted; 1 (3 oz.) can chili peppers, drained and diced; 1/2 c. grated sharp cheese

Servings: persons

1 1/4 c. yellow corn meal
1/2 c. white flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
2 eggs
1 c. buttermilk
1/2 c. sour cream
1 (6 oz.) can cream-style corn
4 Tbsp. butter, melted
1 (3 oz.) can chili peppers, drained and diced
1/2 c. grated sharp cheese

1
Preheat oven to 350u00b0.
2
Generously grease a 10-inch ovenproof skillet.
3
In a small bowl, stir together corn meal, flour, baking powder, baking soda and salt.
4
In a large bowl, beat together eggs, buttermilk, sour cream and creamed corn.
5
Stir in melted butter and diced peppers.
6
(Use hot jalapenos for very hot bread; use mild chiles otherwise.)
7
Blend dry ingredients into wet ingredients.
8
Pour into prepared skillet.
9
Top with grated cheese. Bake until top is dark, golden brown, about 1 hour.

1051

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 12 ingredients. The key ingredients include: 1 1/4 c. yellow corn meal, 1/2 c. white flour, 2 tsp. baking powder, 1 tsp. baking soda, and more.

Yes, Quivering Jalapeno Corn Bread falls under the Soups & Stews 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.

Quivering Jalapeno Corn Bread

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