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Cooked by: Chef / Health: Gluten Free / Last Modified: 3/24/2004 / Base: Gluten free / Number of Servings: 8 |
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Directions: PREPARATION: Adjust oven rack to center position; heat oven to 400F.
Grate cheese (1 cup) and mince jalapeno peppers (1/4 cup). In a
mixing bowl, combine corn, cornmeal, egggs, salt, baking soda,
buttermilk, oil, 1/2 cup cheese and peppers.
COOKING: Put butter in a 1 1/2 quart casserole or 9-inch oven-proof
frying pan; heat in oven until butter is hot. Pour cornbread mixture
into the pan and sprinkle with remaining cheese. Bake until golden,
about 35 minutes.
Makes 8 servings
| Ingredients:
3 Ounce(s) Sharp cheddar cheese
2 medium Jalapeno peppers
8 1/2 Ounce(s) Cream-style corn
1 Cup(s) Yellow cornmeal
3 Eggs
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Baking soda
3/4 Cup(s) Buttermilk
1/2 Cup(s) Corn oil
2 Tablespoon(s) Butter |
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