Cast Iron Jalapeno Cornbread

1 review, 5 star(s). 100% would make again

Ready in 40 minutes

Absolutely love this cornbread. Goes great with chili, other soups, and just about any comfort food.


1 3/4 cups Self rising white cornmeal
1 cup Whole milk
1/3 cup Vegetable oil
2 Eggs; lightly beaten
1 cup Mexican white cheese
1/2 cup Sharp Cheddar
1 can Cream Style Corn
3 Jalapeno peppers; chopped
2 ounce Pimento; 2 oz jar drained
Oil for Cast Iron Skillet

Original recipe makes 8 Servings



Preheat oven to 400 degrees.

Use additional oil to coat bottom and sides of 10 inch cast iron skillet. Place skillet in oven to preheat for at least 10 minutes.

Mix cornmeal, milk, oil and eggs in a large bowl.

Stir in cheese, corn, jalapenos and pimentos.

Transfer mixture to preheated cast iron skillet and then bake on 400 for 20-30 minutes. Cooking times may vary - cornbread is done when a toothpick inserted in the middle comes out clean.

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Calories Per Serving: 222 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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