1/2 cup butter or margarine, melted and cooled slightly
3 cups fresh or frozen corn kernels
1 medium jalapeno chili with seeds, finely chopped
Preheat oven to 400. Generously grease bottom and
side of 12 inch cast iron skillet with oil.
In medium bowl, combine flour, cornmeal, sugar,
baking powder and salt. Add eggs, milk, and butter
and stir just until dry ingredients are moistened.
Stir in corn and jalapeno just until blended (do not
overstir). Pour batter into skillet.
Bake corn bread 20-25 minutes or until toothpick
inserted in center comes out clean. Cool corn bread
slightly in skillet on wire rack to serve warm or
cool completely to serve later. Reheat in preheated
400 degree oven for 6-8 minutes.
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