Sunday, April 3, 2011

Jalapeno Cornbread

Jalapeno Cornbread

1       - cup cornmeal
2       - teaspoons baking powder
1/4    - teaspoon salt
2       - large egg
3       - tablespoons non fat sour cream
1       - (8 3/4-ounce) can cream-style corn
1       - (4.25-ounce) jar pickled, chopped jalapeno peppers, drained (5 tablespoons)
1 1/2 - teaspoons vegetable oil
         - vegetable cooking spray


Step 1
- Heat an 8-inch cast-iron skillet in a 400 degrees oven for 5 minutes

Step 2
- Combine first 3 ingredients in a large bowl, make a well in center of mixture. Set aside.

Step 3
- Combine eggs and next 4 ingredients, add mixture to dry ingredients, stirring until moistened

Recipe By: Phyllis Taylor
From: Giliham, Arkansas
Book: Southern Living
Page: 160


  1. These sound so good and I bet they're so moist. My sister-in-law uses cream corn also and I totally forgot about that. I think it adds a lot of flavor and moisture. Thanks for sharing!

  2. i love the addition of the creamed corn! Adds so much flavour and moisture! Jalapenos are a must! Looks wonderful!

  3. Love cornbread - this sounds great! A spicy twist!

  4. This looks great! I love jalapenos in my cornbread!



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