Cheese Jalapeño Cornbread
Cheese Jalapeño Cornbread is an moderately easy dinner. Made with 1 1/2 c. cornmeal, 1/2 tsp. salt, 1 (16 oz.) can cream-style corn, 1 c. buttermilk and 1/2 c. melted vegetable shortening or oil, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Heat oven to 350°.
Grease well-seasoned 10-inch cast iron skillet or 9 x 11-inch baking pan; set aside.
In a large bowl mix cornmeal, baking soda and salt.
In a medium sized bowl, lightly beat eggs; stir in corn, buttermilk and shortening until well mixed.
Pour liquid mixture into dry ingredients; stir well.
Pour half the batter into prepared skillet; sprinkle with remaining cheese and half the peppers.
Add remaining batter; evenly sprinkle with remaining cheese and peppers.
Bake 30 to 40 minutes or until golden brown and surface springs back when lightly touched.
Cut into 16 wedges or squares.
🍷 Perfect Pairings
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