Mar
2017
Jalapeño Cornbread
Cornbread is a special treat. It’s one of the few things that you really can’t buy in stores; sure, there’s a box mix, but you can’t buy fresh, warm home-style cornbread at most grocery stores, and bakeries don’t tend to carry it either.
Actually, the other day I stopped in at Whole Foods and saw that they had small squares of cornbread wrapped in plastic. It was pretty cheap so I went ahead and bought a piece, but as soon as I opened it I was disappointed: it was too dry, and when I tasted it, it was just too bland. 
Even if the only way to enjoy good cornbread is to make it at home, that’s not at all a problem with this super amazing cornbread recipe! This bread is soft and cakey, with a nice crumb due to the addition of real corn.
The topping adds an even-toned creamy spice and the cheese nicely blends together the jalapeño and the corn. 
This large-batch cornbread is definitely a crowd-pleaser to bring to your next potluck or BBQ!
- 2 tbsp butter
- 1 medium yellow onion, diced
- dash of pepper
- 1 jalapeño, chopped
- 1 can (4.5 oz) green chile
- 1 cup sour cream
- 12 tbsp (1 ½ sticks) butter, melted
- ¾ cups granulated sugar
- 3 eggs, room temperature
- 1 ½ cups all-purpose flour
- 1 ¾ cups cornmeal
- 1 tsp salt
- 1 tsp baking soda
- 1 can (14 oz) creamed corn
- 2 cups shredded Mexican-blend cheese (or use cheddar or pepper jack)
- 1. Make the Topping: Heat the butter in a skillet and sautee the onion. Add the pepper. Add the jalapeño and green chile and cook for another 3 minutes. Remove from heat. In a bowl, mix together the sour cream with the chile and onion.
- 2. Make the Bread: Preheat the oven to 375ºF. Grease a 9x13-inch pan. In a large bowl, whip together the butter and sugar. Add the eggs, one at a time. Add the flour, cornmeal, salt and baking soda. Next, mix in the creamed corn and shredded cheese.
- 3. Pour the batter into the pan. Top with the sour cream mixture. Sprinkle some extra shredded cheese on top. Bake for about 40 minutes.