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Jalapeno Cheese Corn Bread

If you noticed, although I have a food blog, I do not claim to invent these recipes or take any credit for creating them. I simply find them on the web, magazines, cookbooks, or TV and try them out so I can filter out the bad ones and share the good ones with you! This hopefully saves you time from searching for “do-able” and “like-able” recipes because you know if I can do it, then so can you! I’ll also share them how I make them, even if it means altering the original recipe.

Here’s one from Meals.com that I found in 2004 – Jalapeno Cheese Corn Bread. The last time I made it I doubled the recipe and ended up with more than I could imagine. In fact, I sent home a whole loaf with the couple who had dinner with us. It’s a thick cornbread which makes it very filling. Watch out, this one has a KICK!

Jalapeno Cheese Corn Bread

1 cup yellow corn meal
1 cup flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
2 large eggs lightly beaten
3 tbsp vegetable oil
1 (11-oz) can whole kernel corn, drained
1 cup shredded Monterey Jack cheese (I use Mexican-flavored)
3 tbsp chopped pickled jalapenos

Preheat oven to 375.
Lightly grease 8″ square baking pan.
Combine corn meal, flour, sugar, baking powder, and salt in large mixing bowl.
In a separate bowl, whisk together milk, eggs, and oil.
Gently fold the liquid ingredients into the dry ingredients until a batter is formed. Fold in corn, cheese, and jalapenos. Pour batter into baking pan.
Bake for 20-25 minutes until the crust is light brown and a toothpick inserted in the center comes out clean.
Remove corn bread from oven and let cool for a few minutes. Cut into large pieces and serve warm.

TIP: I bake mine in the Pampered Chef deep-dish stoneware for a little longer…about 30 minutes.


2 Responses

  1. I’ll see if I can get Kara onto this site as well, we don’t cook much, but we can appreciate the idea of food on a budget!

    See you all soon! 😉

  2. I made the pepperoni rolls today for lunch….sooo good! I made mine a little differently just because I had some things on hand–I made it with turkey pepperoni which is pretty healthy, so that was a plus! And then I made it with refrigerated pizza crust (Pillsbury)….it was hard to cut after rolling because it wasn’t frozen so after cutting a few I just baked the whole thing together and sliced it after baking–it was really good! Definitely going to make it again…..what kind of bread loaf do you use?

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