Jalapeno Cornbread

• Vegetarian

• Produce

  • 1 1/2 cups Corn, frozen
  • 1 Jalapeno pepper

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 cup Cornmeal, yellow
  • 1/2 tsp Kosher salt
  • 1 tsp Sugar

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 cup Sour cream

Found on foodnetwork.com

Description

Ingredients

• 4 tablespoons unsalted butter
• 2 large eggs
• 1 1/2 cups frozen corn, thawed
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 cup sour cream
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 jalapeno pepper, chopped

Directions

• Directions Watch how to make this recipe. Preheat the oven to 450 degrees F. Prepare a 10-inch cast iron skillet by heating it in the oven for 5 minutes. Remove the pan from the oven, add the butter, let it melt and set aside.Put the eggs and corn in the bowl of a food processor and pulse until the corn is slightly smooth. Add the cornmeal, flour, sour cream, sugar, baking powder and salt and pulse until smooth. Transfer the mixture to a bowl and fold in the jalapeno and melted butter.Pour the batter into the skillet and bake until golden brown and a skewer inserted in the center comes out clean, about 20 minutes. Serve warm or room temperature. Recipe courtesy of Nancy Fuller CATEGORIES: Jalapeno Dinner Cornbread View All Main Ingredient Jalapeno Cornmeal Course Dinner Side Dish Dish Cornbread