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Sister's Jalapeno Cornbread
I've suggested a range for the number of fresh jalapeno peppers to use in this recipe. Add at your own risk!- 1/4 cup butter, melted and divided
- 1 cup canned white cream-style corn
- 1 cup sour cream
- 2 large eggs, lightly beaten
- 1 1/2 cups self-rising cornmeal
- 1 cup (4 oz.) shredded sharp Cheddar cheese
- 2 to 4 fresh jalapeno peppers, seeded and chopped
Combine remaining melted butter, corn, sour cream, and eggs in a large
bowl; add cornmeal, stirring until moistened. Stir in cheese and
chopped pepper.
Pour batter into prepared pan. Bake for 35 to 40 minutes or until
golden.
Hint: To protect your skin and eyes, wear rubber gloves when seeding
and chopping fresh jalapeno peppers. The seeds and veins contain oils
that will cause your skin to tingle and your eyes to burn.
Yield: 8 servings
