Jalapeno Cornbread

Jalapeno Cornbread

  • 1 ½ cups cornmeal
  • ½ cup sour cream
  • ¼ cup minced fresh jalapeno (be sure and remove seeds)
  • 3 tablespoons vegetable oil
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 3 eggs
  • 1 (14 oz) can creamed corn
  • ½ cup shredded cheddar cheese

Combine all ingredients in a large bowl.

Spray 9-inch cast iron skillet with cooking spray – pour in mixture.  Bake at 400°F for 40 minutes. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

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