South of the Border Jalapeno Cornbread Recipe - Food.com
This light, moist cornbread make a perfect lunch or dinner side. Try it for breakfast with sausage and eggs!
Ingredients
- 1 1/4 cups cornmeal
- 1 cup shredded old cheddar cheese
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 eggs
- 1 (10 ounce) can creamed corn
- 3/4 cup buttermilk
- 1/3 cup vegetable oil
- 2 tablespoons pickled jalapeno peppers, chopped
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