A savory cornbread recipe from Clarice, featuring a surprise layer of melted cheese in the middle. It’s packed with flavor from creamed corn, jalapeños, and bell peppers.
Author
Clarice
Recipe
| Measurements | Ingredients |
|---|---|
| 1 1/2 Cups | Yellow Corn Meal |
| 3 tsps | Baking Powder |
| 1 tsp | Salt |
| 1 Cup | Buttermilk |
| 3 | Eggs |
| 2/3 Cup | Cooking Oil |
| 1 Cup | Cream Style Corn |
| 1 Cup | Grated Cheese (e.g., Cheddar) |
| 3 | Jalapeno Peppers, chopped fine |
| 1 | Bell Pepper, chopped fine |
Instructions
- Preheat your oven to 450°F. Place a greased 10-inch iron skillet in the oven to heat up.
- In a large bowl, combine the corn meal, baking powder, and salt.
- In a separate bowl, beat the eggs, then stir in the buttermilk, cooking oil, cream style corn, and chopped peppers.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Carefully remove the hot skillet from the oven. Pour half of the batter into the skillet.
- Sprinkle the grated cheese evenly over the batter.
- Pour the rest of the batter over the cheese layer.
- Bake for 28 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
.webp)