Jalapeno Cornbread

3/4 cup butter
1 cup canned cream-style corn
1 cup sour cream
2 large eggs, slightly beaten
1-1/2 cups self-rising corn meal
1 cup shredded sharp Cheddar cheese
3 fresh jalapeno peppers, seeded and chopped

Preheat oven to 400F. Grease bottom of 9 inch round cake pan with 1 tablespoon butter. Set aside. Combine remaining melted butter, corn, sour cream and eggs in large bowl. Add corn meal, stirring until moistened. Stir in cheese and chopped peppers. Pour batter into prepared pan. Bake 35 to 40 minutes or until golden.

Yield: 8 servings.

Return To:


Cajun Country -- New Iberia, Louisiana