Jalapeño Cornbread
This cornbread is great with just about anything, but especially soups, chili, and the like. The corn kernels give the cornbread extra texture that complements any dish.
Note: If you are having a large crowd, you can double the recipe. You may have to leave it in the oven a little longer than the recipe calls for. To check for doneness, stick a toothpick into the center of the cornbread. If it comes out clean and the top is golden brown, it is ready.
Ingredients
- ¼ cup bacon drippings or the same amount of a vegetable oil
- ½ cup buttermilk
- ½ cup sour cream
- 2 large eggs beaten
- ½ cup corn, fresh or frozen
- 1 jalapeno chile, minced and seeded
- 1- cup cornmeal
- 1 cup cheddar cheese shredded
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 400 degrees.
- Heat drippings in 9” skillet until sizzling hot.
- Meanwhile, combine sour cream, buttermilk, eggs, corn, and chile in large bowl. Stir in cornmeal, baking powder, baking soda, and salt.
- Pour dripping from skillet into cornbread mixture and mix well. The drippings should sizzle when it hits the batter. Pour batter into skillet.
- Bake for 30 minutes or until golden brown.
Nutrition
Calories: 124kcalCarbohydrates: 11gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 43mgSodium: 283mgPotassium: 89mgFiber: 1gSugar: 1gVitamin A: 210IUVitamin C: 1mgCalcium: 124mgIron: 1mg
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