Jalapeño peppers "heat up" this moist, cheesy cornbread.
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1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 cup cream-style corn
1/4 cup chopped seeded jalapeño peppers
1/4 cup vegetable oil
2 large Land O Lakes® Eggs, slightly beaten
2 tablespoons chopped green bell pepper
1 cup shredded Cheddar Cheese
Heat oven to 350°F. Grease 8-inch square baking pan; set aside.
Combine cornmeal, flour, baking powder, baking soda and salt in bowl. Stir in all remaining ingredients except cheese just until moistened.
Pour half of batter into prepared pan. Sprinkle 1/2 cup cheese over batter. Spoon remaining batter over cheese; spread to cover.
Bake 35-40 minutes or until light golden brown. Sprinkle with remaining cheese; continue baking 4-6 minutes or until cheese is melted. Serve immediately.
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