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  • KK's Cheezy Cornbred

    1 vote
    KK's Cheezy Cornbred
    Prep: 10 min Cook: 50 min Servings: 9
    by Homemade & Yummy
    154 recipes
    >
    This is a wonderful moist cornbread full of corn pieces and lots of kick. You can easily adjust the heat level by increasing/decreasing the amount of pepper used. Thanks so much to KRIS () for letting me share her recipe with you. Note: The choice of cheese will alter the flavours. The heat all comes down to the amount of peppers (black, cayenne and jalapeno) you decide to use. This goes GREAT with chili!!

    Ingredients

    • 1/2 - 1 cup chopped jalapeno peppers (seeds and ribs removed)
    • 1 1/2 cups buttermilk
    • 1 cup cornmeal
    • 1 cup flour
    • 1 tsp. baking soda
    • 1 tsp. baking powder
    • 2 tsp. salt
    • 1/2 - 2 tsp. cayenne pepper (depending on desired heat level)
    • 1/2 - 2 tsp. black pepper (depending on desired heat level)
    • 1/4 cup sugar
    • 1 tsp. garlic powder
    • 2 beaten eggs
    • 1 cup grated cheddar cheese
    • 1 cup whole kernel corn (fresh, frozen or canned)
    • 3 tbsp. melted butter
    • 1 tbsp. lemon juice

    Directions

    1. Line bottom and sides of square glass baking dish (8x8 or 9x9) with parchment paper.
    2. Preheat oven to 425°
    3. Mix dry ingredients.
    4. Heat buttermilk and jalapenos in microwave on high for 1 minute. Let cool for 5 minutes.
    5. Combine buttermilk/jalapenpo mixture with eggs, cheese and corn, add to dry ingredients.
    6. Mix only until blended.
    7. Add lemon juice and melted butter.
    8. Pour into pan.
    9. Bake 40-50 minutes until golden brown and cake tester comes out clean.
    10. ENJOY!!

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