Wow! The first snow of 2011 – considering we are in South Carolina – could be the only one. It started snowing late last night and snowed all day, becoming a “wintry mix” as they call it. Home and Garden wasn’t open – so no cupcakes or cookie baking today. Hopefully, we will serve lunch tomorrow. Everyone will begin to have cabin fever – I know I will. A whole day of household chores, paying bills and doing laundry, are not my preferred activities. Looks like it is going to be dreary tomorrow too. Perfect day for chili and jalepeno cornbread. Here is a recipe that makes a fabulous moist cornbread – almost need a fork to eat it. My family loves it, yours will too.
(I normally do 1.5 times this recipe and use a 12″ everyday pan)
JALEPENO CORNBREAD
3 TBS BUTTER
1 CUP CREAM CORN
1 CUP YELLOW CORN MEAL
3 TSP BAKING SODA
1 TSP SALT
2 TBS CHOPPED JALEPENO (JAR)
2/3 CUP VEGETABLE OIL
2 EGGS
1 CUP SHARP CHEDDAR CHEESE – SHREDDED
8 OZ SOUR CREAM
1 MEDIUM ONION CHOPPED
2 MED GARLIC CLOVES – CRUSHED
MELT BUTTER IN SKILLET IN OVEN – MIX REMAINING INGREDIENTS AND POUR INTO HOT SKILLET – BAKE AT 350 FOR 50-60 MINUTES
This cornbread is FABULOUS – and I don’t even like cornbread!
Comment by Kristen Stinson — January 10, 2011 @ 8:23 pm