Jalapeño Cornbread
Jalapeño Cornbread is an moderately easy dinner. Made with 1 c. self-rising yellow cornmeal, 2 large eggs, 3 tbsp. non-fat sour cream, 1 (8 1/2 oz.) can cream-style corn and 5 tbsp. finely chopped jalapeño (no seeds), this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
🔗 Recipe adapted from RecipeNLG-Full
👨🍳 Instructions
Heat an 8-inch cast-iron skillet 5 minutes in a 400° oven. Combine all ingredients, stirring until moist.
Remove skillet from oven and spray with Pam.
Pour batter into hot skillet.
Bake at 400° for 20 minutes or until golden brown.
🍷 Perfect Pairings
Complete your meal with these
:focal(1259x678:1261x680)/264606-ThePerfectMargarita-2X3-0340-af12038f40b14a3c89d494ac25d97d08.jpg)
:focal(819x532:821x534)/221891_CosmopolitanCocktail_MFS-WD-3x2-1-7b629a8256f246f5b641d1989c5e3770.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
💬 Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment