If you noticed, although I have a food blog, I do not claim to invent these recipes or take any credit for creating them. I simply find them on the web, magazines, cookbooks, or TV and try them out so I can filter out the bad ones and share the good ones with you! This hopefully saves you time from searching for “do-able” and “like-able” recipes because you know if I can do it, then so can you! I’ll also share them how I make them, even if it means altering the original recipe.
Here’s one from Meals.com that I found in 2004 – Jalapeno Cheese Corn Bread. The last time I made it I doubled the recipe and ended up with more than I could imagine. In fact, I sent home a whole loaf with the couple who had dinner with us. It’s a thick cornbread which makes it very filling. Watch out, this one has a KICK!
Jalapeno Cheese Corn Bread
1 cup yellow corn meal
1 cup flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
2 large eggs lightly beaten
3 tbsp vegetable oil
1 (11-oz) can whole kernel corn, drained
1 cup shredded Monterey Jack cheese (I use Mexican-flavored)
3 tbsp chopped pickled jalapenos
Preheat oven to 375.
Lightly grease 8″ square baking pan.
Combine corn meal, flour, sugar, baking powder, and salt in large mixing bowl.
In a separate bowl, whisk together milk, eggs, and oil.
Gently fold the liquid ingredients into the dry ingredients until a batter is formed. Fold in corn, cheese, and jalapenos. Pour batter into baking pan.
Bake for 20-25 minutes until the crust is light brown and a toothpick inserted in the center comes out clean.
Remove corn bread from oven and let cool for a few minutes. Cut into large pieces and serve warm.
TIP: I bake mine in the Pampered Chef deep-dish stoneware for a little longer…about 30 minutes.