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Cook Time : 35min
Course : Bread
Type of Prep : Bake
Cuisine : Mexican
 
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Jalapeno Cornbread

From Diana Rattray,
Your Guide to Southern Food.
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A flavorful jalapeno cornbread recipe, delicious with chili or beans.

INGREDIENTS:

  • 3 cups buttermilk cornbread mix
  • 2 1/2 cups milk
  • 1/2 cup vegetable oil
  • 3 eggs, beaten
  • 1 cup chopped onion
  • 2 tablespoons sugar
  • 1 cup cream style corn
  • 1/2 cup finely chopped jalapeno peppers or milder chile, such as Anaheim
  • 1 1/2 cups Mexican blend cheese, shredded
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup chopped pimiento
  • 1/2 teaspoon garlic powder

PREPARATION:

Combine cornbread mix and milk in a mixing bowl. Add remaining ingredients in order. Pour into three greased 8-inch square baking pans, or one 9x13x2-inch baking pan and one 8-inch square baking pan. Bake at 350° for 35 to 40 minutes. This cornbread is delicious with chili or pinto beans. Jalapeno cornbread freezes well.

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