Name: Jalapeno Cornbread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1/2 cup Butter (melted); 2 can creamed corn (15 oz cans); 1 egg (beaten); 16 ounce dry corn bread mix (package); 1 onion (finely chopped); 4 jalapeno peppers (seeded and chopped fine)

Jalapeno Cornbread

300kcal

Prep 15

Cook 1

Total 1 15

Servings

Ingredients

▢ 1/2 cup Butter (melted)
▢ 2 can creamed corn (15 oz cans)
▢ 1 egg (beaten)
▢ 16 ounce dry corn bread mix (package)
▢ 1 onion (finely chopped)
▢ 4 jalapeno peppers (seeded and chopped fine)

Method

Preheat your oven or BBQ to 350 C
In a cast iron pan, fry the onions till they are a little brown, soft and aromatic.
In a mixing bowl, combine corn, butter and eggs.
Add the dry powder, mix thoroughly.
Add the onions and peppers.
Pour it all in the cast iron pan, and bake at 350 for 50-60 minutes, or till toothpick inserted in the middle comes out clean and dry.

Nutrition

Calories300kcal

Notes

I use bacon fat, of course, to fry the onions. The remaining caramelized onion bits and bacon grease makes for a real nice crust on the underside of the cornbread.