Wonderful Mexican-style cornbread with a hint of spice.
Ingredients
- cream-style corn: 1 can (8.25 ounce can)
- yellow cornmeal: 1 cup
- buttermilk: 0.75 cup
- eggs: 3 piece
- corn oil: 0.5 cup
- ounces shredded Cheddar cheese: 3 piece
- Jalapeno peppers: 2 piece (minced)
- salt: 1 tsp
- baking soda: 0.5 tsp
- butter: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Move an oven rack to the center position.
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Mix together cream-style corn, cornmeal, buttermilk, eggs, corn oil, Cheddar cheese, jalapeño peppers, salt, and baking soda in a large bowl until batter is well combined.
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Put butter into a 9-inch square baking dish and place in the preheated oven until melted, 2 to 3 minutes.
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Pour batter over melted butter in the baking dish.
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Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 35 minutes.
