Monday, April 25, 2011

Jalapeno Cornbread

A flavorful jalapeno cornbread recipe, delicious with chili or beans.
  • 3 cups buttermilk cornbread mix
  • 2 1/2 cups milk
  • 1/2 cup vegetable oil
  • 3 eggs, beaten
  • 1 cup chopped onion
  • 2 tablespoons sugar
  • 1 cup cream style corn
  • 1/2 cup finely chopped jalapeno peppers or milder chile, such as Anaheim
  • 1 1/2 cups Mexican blend cheese, shredded
  • 6 slices bacon, cooked and crumbled
Combine cornbread mix and milk in a mixing bowl. Add remaining ingredients. Pour into three greased 8-inch square baking pans, or one 9x13x2-inch baking pan and one 8-inch square baking pan. Bake at 350° for 35 to 40 minutes. This cornbread is delicious with chili or pinto beans. Jalapeno cornbread freezes well.

1 comment:

  1. Hmmm, going to have to try this one. I have a feeling my son, future daughter-in-law and husband would love this one! Can't wait to see more. Really like the look of your blog Colleen!