Jalapeno Cornbread

Total Time:
55 min
Prep:
10 min
Inactive:
20 min
Cook:
25 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 4 tablespoons unsalted butter
  • 2 large eggs
  • 1 1/2 cups frozen corn, thawed
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 cup sour cream
  • 1 teaspoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 jalapeno pepper, chopped
Directions
Watch how to make this recipe.
  • Preheat the oven to 450 degrees F. Prepare a 10-inch cast iron skillet by heating it in the oven for 5 minutes. Remove the pan from the oven, add the butter, let it melt and set aside.

  • Put the eggs and corn in the bowl of a food processor and pulse until the corn is slightly smooth. Add the cornmeal, flour, sour cream, sugar, baking powder and salt and pulse until smooth. Transfer the mixture to a bowl and fold in the jalapeno and melted butter.

  • Pour the batter into the skillet and bake until golden brown and a skewer inserted in the center comes out clean, about 20 minutes. Serve warm or room temperature.


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