Sunday, February 20, 2011

Pop's Jalapeno Cornbread

I've been asked to bake my father's jalapeno cornbread.  Here is the recipe: 

2 TBS butter
1 box Jiffy Corn Bread
1 egg
1 cup sour cream
1 cup creamed corn
4 jalapeno peppers minced
1 cup grated cheddar cheese
1 medium onion chopped
½ green pepper chopped
½ red pepper chopped


pre-heat oven to 350

Gently saute the onion and peppers in butter until soft.  While the onion and peppers saute, mix the corn, sour cream,  egg and Jiffy mix together.  Let the onion mixture cool for a couple of minutes then combine all ingredients.  Pour into a lightly greased 12 inch cast iron skillet and bake for 50 - 60 minutes.

It should be golden brown

Perform a toothpick test to check done-ness