Recipe Onion and jalapeño cornbread

JAS_OH1

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This is a delicious, lightly sweet and slightly spicy cornbread. It's quick and easy to make. I like eating a buttered wedge of it with soup, chili, or stew the best, although sometimes it's great all by itself as a snack (warm with butter, of course!).

It takes about 25-30 minutes total time to prepare. Enjoy!

Ingredients:
8 ounces of self-rising cornmeal
1/4 tsp salt
2 tbsp of sugar
1 egg
1/3 cup of milk (I used buttermilk for extra tangy flavor)
1/4 cup chopped red onion
1 cored and diced diced jalapeño (use 2 if you like heat)
1/4 cup frozen or fresh corn kernels
1 tbsp butter (for greasing the baking dish)

Preparation method:
Mix all ingredients together in a mixing bowl.
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Place in a buttered shallow baking dish.

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Bake in the oven at 375F for 15-20 minutes.

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