← Back to Search Results baking Soul Food, Southern, Southwestern, Tex-Mex
skillet-jalapeno-cornbread

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This cornbread is very moist and has an almost cake-like texture. It’s a great accompaniment to soup and chili, and its zesty spiciness warms up any winter meal.

Yield : Serves 6 to 8

Ingredients

  • 1½ cups yellow cornmeal
  • 2 teaspoons baking powder
  • Kosher salt
  • 2/3 cup safflower oil, plus more for the pan
  • 2 eggs
  • 1 container (8 ounces) sour cream
  • 1 can (14¾ ounces) creamed corn
  • 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons finely minced jalapeno pepper
  • ½ cup grated sharp cheddar cheese
  • ½ cup finely grated Monterey Jack cheese

Directions

1. Preheat the oven to 350°F. Oil a 9-inch ovenproof skillet or a heavyweight 9-by-11-inch baking pan.

2. In a large bowl, whisk together the cornmeal, baking powder, and salt to taste.

3. In a medium bowl, stir together the 2/3 cup of oil, the eggs, sour cream, and creamed corn. Stir in the bell and jalapeno peppers. Toss the cheeses together in a small bowl, add ¾ cup of the cheeses, and stir. Scrape this mixture into the cornmeal mixture and stir with a wooden spoon until just blended.

4. Pour the batter into the skillet. Scatter the remaining ¼ cup of the cheese over the top.

5. Bake for 45 to 50 minutes, until the edges of the cornbread begin to brown, the top is set, and a toothpick inserted in the center comes out clean. Let cool in the skillet on a wire rack for at least 30 minutes. Cut into wedges, and serve directly from the skillet.


© 2008 Barbara Scott-Goodman

Note from Cookstr's Editors

Nutritional information is based 8 servings and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

434kcal (22%)
212mg (21%)
6mg (11%)
106mcg RAE (4%)
238mg
48mg
9g
3g
3g
31g
81mg (27%)
683mg (28%)
8g (40%)
31g (48%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
new-american-table New American Table
by Marcus Samuelsson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
nigella-express Nigella Express
by Nigella Lawson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
lucid-food Lucid Food
by Louisa Shafia
raos-cookbook Rao's Cookbook
by Frank Pellegrino
living-raw-food Living Raw Food
by Sarma Melngailis
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-sweet-life The Sweet Life
by Kate Zuckerman
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?