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Jalapeño Corn Bread

Source of Recipe

From "Craig Claiborne's Southern Cooking" by Craig Claiborne


Recipe Introduction

"I have no earthly idea how or when I came by this recipe for a corn bread made with jalapeño peppers, Cheddar cheese, and cream-style corn. It is, however, to my mind one of the great adventures in taste. It is excellent when used as a replacement for regular corn bread in a poultry stuffing."

List of Ingredients

â—¦  1 can (8 ½ ounces) cream-style corn
â—¦  1 cup yellow cornmeal
â—¦  3 eggs
â—¦  1 teaspoon salt, if desired
â—¦  ½ teaspoon baking soda
â—¦  ¾ cup milk
â—¦  â…“ cup corn oil
â—¦  1 cup grated sharp Cheddar cheese
â—¦  ¼ cup chopped jalapeño peppers
â—¦  2 tablespoons butter


Recipe

Preheat the oven to 400° F.

In a mixing bowl, combine the corn, cornmeal, eggs, salt, baking soda, milk, oil, ½ cup cheese, and the jalapeño peppers.
Blend well.

Meanwhile, put the butter in a 1 ½-quart casserole (preferably a glazed Mexican earthenware casserole) or a 9-inch skillet. Place the casserole in the oven until the butter is hot but not brown. Immediately pour in the corn bread mixture. Sprinkle with the remaining ½ cup cheese, and bake 40 minutes.