Pretty flecks of jalapeno and red peppers peek out from this golden cornbread. It has a mild flavor that appeals to most palates. —Ila Bray, Pelham, North Carolina
Ingredients
- 1-1/2 cups cornmeal
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 2-1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 large eggs, room temperature, lightly beaten
- 1 can (8-1/4 ounces) cream-style corn
- 1 cup buttermilk
- 2/3 cup vegetable oil
- 2 cups shredded cheddar cheese
- 1 medium sweet red pepper, chopped
- 2 jalapeno peppers, seeded and diced
- 4 to 5 green onions, chopped
Directions
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions.
- Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.
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