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5
from 1 vote
Super Moist Jalapeno Cornbread
Super moist Jalapeno Cornbread stays moist for several days thanks to sour cream and a can of creamed-style corn.
Course
Bread
Cuisine
Southern
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
10
Author
Christin Mahrlig
Ingredients
1/3
cup
butter
1
(8-ounce)
container sour cream
2
eggs,
lightly beaten
1
(8-ounce)
can cream-style corn
1
cup
self-rising white cornmeal mix
2-3
tablespoons
minced pickled jalapenos
1
fresh jalapeno,
sliced
Instructions
Preheat oven to 400 degrees.
Place butter in a 9-inch cast iron skillet. Place in oven until butter melts, careful not to burn butter.
In a medium bowl, combine sour cream, eggs, and cream-style corn.
Whisk in cornmeal.
Whisk in melted butter from cast iron skillet. Stir in pickled jalapenos.
Pour batter into cast iron skillet. Arrange jalapeno slices in a circle in the middle.
Bake for 30 minutes, or until golden brown.
Notes
Recipe adapted from
Southern Living
.
Nutrition
Calories:
231
kcal