 | | Directions |
- Preheat oven to 375°.
- Butter or grease a baking dish.
- In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt.
- Mix with a fork.
- Stir in the eggs, cream and melted butter.
- Fold in corn, cheese and jalapeño pepper until well distributed.
- Spoon batter into the prepared baking dish.
- Bake until a cake tester or toothpick inserted in the center of the corn bread comes out clean, 35-40 minutes.
Note: You can use as much or as little jalapeño as desired in this recipe. |
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Prep Time: 10 minutes
Cook Time: 35 minutes
Container: 8 inch square or round baking dish
Servings: 8
|  | | Ingredients | | - | | 1 cup yellow corn meal |
| - | | 1 cup flour |
| - | | 1/4 cup sugar |
| - | | 1 tablespoon baking powder |
| - | | 1 pinch kosher salt |
| - | | 3 large eggs |
| - | | 1 cup heavy cream |
| - | | 1/4 cup (1/2 stick) butter or margarine - melted |
| - | | 1 cup corn kernels - fesh, canned or frozen |
| - | | 2/3 cup cheddar cheese - grated - can substitute monterey jack or sharp cheddar |
| - | | 1 medium jalapeño pepper - seeded, chopped fine, or jarred jalapeño (3 teaspoons) chopped fine |
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