|Jalapeno Corn Bread|
Jalapeno Corn Bread
I always use a cast iron skillet for corn breads, biscuits, and pineapple upside-down cake. I like the crisp crust it adds and they always come out looking perfect.
Combine: 3/4 cup shredded cheddar cheese, 1 small chopped onion, 1-3 seeded and finely chopped jalapeno peppers( as desired), 1 cup of cream-style corn, 1 1/2 cups self-rising white cornmeal, 1 egg, 1 1/2 cups milk, 1/4 cup vegetable oil.
*update* I've also used the canned green chilies when I didn't have the
Pour into greased, heated skillet. Bake until browned, about 20-25 minutes.
We served the corn bread with garden fresh green beans, boneless pork loin chop and potato au gratin. It was de-lish!