Jalapeno Cornbread

Qty	Unit	Ingredient
15	ounce	Cream Corn » can
8	ounces	Sour Cream	Sour Cream Sour cream is a tangy dairy product, adding richness to dishes with its creamy texture and subtle acidity. Its tanginess cuts through the richness of dishes like stroganoff or balances the sweetness in Read more...
2/3	cup	Safflower Oil
2	large	Eggs » lightly beaten	Eggs Chicken eggs, laid by hens, are common food items encased in a shell with a liquid interior that becomes solid when cooked. They're essential for many recipes, providing texture and flavor. Eggs are nutritious, Read more...
1/4	cup	Onion » finely chopped	Onion The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface of Read more...
1/4	cup	Green Pepper » finely chopped
2	large	Jalapeno Peppers » finely chopped	Jalapeno Peppers Jalapeno Peppers - pronounced 'hah-luh-PAYN-yoh PEH-purs' are medium sized chili peppers with a smooth, firm texture and a bright green color, though they can ripen to red. They typically measure about 2 to Read more...
1 1/2	cups	Yellow Cornmeal	Yellow Cornmeal Yellow cornmeal is a coarse flour ground from dried maize which is another name for corn. The color ranges from pale yellow to deep golden, depending on the variety of corn used and Read more...
2	teaspoons	Baking Powder	Baking Powder Baking powder is a leavening agent used in baking to make doughs and batters rise. It belongs to the chemical leavening agent family. It's used to help baked goods rise and become fluffy. It's Read more...
1	teaspoon	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
6	ounces	Sharp Cheddar Cheese » grated

Prep Time	Process Time	Overall Time
15 Minutes	45 Minutes	1 hour

Directions:

Preheat oven to 350°F / 180°C / Gas Mark 4

1. Grease a 9-inch square baking pan. Set aside.

2. In a medium-sized bowl, combine the cream corn, sour cream, safflower oil, lightly beaten eggs, finely chopped onion, green pepper, and jalapeno pepper.

3. Stir these together until everything is evenly distributed.

4. In a larger bowl, whisk together the yellow cornmeal, baking powder, and salt.

5. Add the wet ingredient mixture to the bowl of dry ingredients.

6. Stir just until the cornmeal is moistened. The batter should be lumpy.

7. Pour half of the batter into the greased baking pan.

8. Evenly sprinkle the grated sharp cheddar cheese over this layer.

9. Gently pour the remaining batter over the cheese, covering it completely.

10. Place the pan in the preheated 350°F oven and bake for 40-45 minutes, or until the center of the cornbread springs back when lightly pressed.

11. Let the cornbread cool in the pan on a wire rack for about 5 minutes.

12. Serve warm.

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Ingredients:

Directions:

Preheat oven to 350°F / 180°C / Gas Mark 4

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