Follow these steps for perfect results
corn meal
cream-style corn
oil
eggs
baking powder
salt
jalapeno peppers
washed, seeded and minced
green pepper
chopped
sharp cheese
grated
Preheat oven to 375°F (190°C).
In a large bowl, mix together corn meal, cream-style corn, oil, eggs, baking powder, salt, minced jalapeno peppers, and chopped green pepper.
Pour half of the batter into a heated iron skillet.
Sprinkle half of the grated sharp cheese evenly over the batter.
Pour the remaining batter over the cheese.
Sprinkle the remaining cheese over the top.
Bake for approximately 45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Expert advice for the best results
Add a tablespoon of sugar for a sweeter cornbread.
For a crispier crust, preheat the iron skillet in the oven before adding the batter.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Serve warm slices on a plate, optionally garnished with a dollop of sour cream or a sprinkle of cilantro.
Serve as a side dish with chili, soups, or stews.
Serve warm with butter or honey.
Complements the flavors without overpowering.
A refreshing balance to the richness of the cornbread.
Discover the story behind this recipe
A staple in Southern and Mexican-American cuisine, often served at barbecues and family gatherings.
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