Jalapeño Corn Bread
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 28½-ounce cans, or 2 cups plus 2 tablespoons cream-style corn
- 2cups stone-ground yellow cornmeal
- 4lightly beaten eggs
- 1teaspoon salt
- 1teaspoon baking soda
- 2cups buttermilk
- ⅔cup corn oil
- 2cups grated Monterey Jack
- 2 to 3teaspoons minced jalapeño
- 2tablespoons unsalted butter
Nutritional analysis per serving (8 servings)
522 calories; 35 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 11 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 16 grams protein; 645 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place rack in middle of oven and heat oven to 400 degrees.
- Step 2
In a bowl, combine corn, cornmeal, eggs, salt, baking soda, buttermilk, corn oil, Monterey Jack and jalapeño; mix well.
- Step 3
Put butter in 10-by-15-inch baking pan and put it in oven for about 5 minutes to melt. Remove from oven and pour in batter. Bake about 30 minutes, until corn bread begins to pull away from sides of pan and knife inserted near center of pan comes out clean. Cool. Cut into small cubes or larger pieces.
Private Notes
Comments
SO TASTY. I skipped the cheese, used a 14oz can of "cream-style corn", and used 1 entire jalapeno (although I cut out the seeds and part of the white pith to moderate heat). I baked it in a 9x13 pan for about 40 minutes. It's got a spoonbread like interior texture. I could have cooked it longer but I was worried the exterior would get too dark. Way better than Mark Bittman's recipe.
needs a solid 45 minutes of cooking.
I love the flavor of this recipe and will make it again for sure. After three tries, however, I've noticed that 30 minutes in the oven is just not enough - the batter remains wet and barely warm in the middle. I have adjusted my expectations that the dish needs a solid 45 minutes of cooking.
Added 1/8th cup oil, cooked about 40 minutes, did a flour(3/4 cup) corn meal (1 1/4 cup) mix. Turned out well!
My new favorite of many cornbread recipes! Moist and corny, and good the next day. I halved the recipe, used one large jalapeño (and it could have used two), and speed-baked it in a cast iron skillet. It took maybe 25-30 minutes. On repeat now.
Mine came out a bit grainy, but not corn-bready somehow. We liked it, but barely tasted the two whole jalapeños I used, seeds and all.
Advertisement