Fiesta Cornbread

"Recipe courtesy of Kathryn Harris, found in the Gooseberry Patch Homestyle family favorites cookbook. Posting recipe per request."
 
Download
photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Outta Here photo by Outta Here
photo by sloe cooker photo by sloe cooker
photo by sloe cooker photo by sloe cooker
Ready In:
45mins
Ingredients:
10
Serves:
6-9
Advertisement

ingredients

  • 1 cup cornmeal
  • 1 cup buttermilk
  • 8 ounces creamed corn
  • 2 jalapeno peppers, chopped
  • 12 teaspoon salt
  • 34 teaspoon baking soda
  • 2 eggs, beaten
  • 1 small onion, chopped
  • 14 cup oil
  • 1 cup shredded cheddar cheese, divided
Advertisement

directions

  • Mix first 8 ingredients, set aside.
  • Heat oil in an 8 or 10 inch cast iron skillet.
  • Pour in half the batter.
  • Sprinkle with half the cheese.
  • Pour in remaining batter.
  • Sprinkle with remaining cheese.
  • Bake at 400 degrees for 30 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I am not giving this any stars because I change the recipe substantially. After mixing everything up, the batter seemed way too thin, so I looked up another version of this I have made and it called for equal amounts of flour and cornmeal. This one has no flour listed, but I added a cup. The result was a nice textured cornbread with a nice crisp crust and good flavor, but don't know if it is what the chef intended. Made for Spring 2013 PAC.
     
Advertisement

RECIPE SUBMITTED BY

Love God and my family, looking for new recipes to try, crocheting and good eating establishments.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes