This was my first time making it - and eating it, mainly because I habitually shy away from anything that sounds like it might be hot or spicy.
As it turned out, I found no heat in it (maybe because I cleaned the seeds out of the pepper with a high degree of diligence). The Jalapeno pepper, the onions and cheese brought great flavors to the corn bread and, to be completely truthful, I think I would have liked some heat in it.
It was nice to make a family favorite and think of Nan making it all those times over the years. Not surprisingly - heat or no heat - we loved it, and look forward to making it again.
Jalapeno Corn Bread
I always use a cast iron skillet for corn breads, biscuits, and pineapple upside-down cake. I like the crisp crust it adds and they always come out looking perfect.
Combine: 3/4 cup shredded cheddar cheese
1 small chopped onion
1-3 seeded and finely chopped jalapeno peppers (optional)
1 cup of cream-style corn
1 1/2 cups self-rising white cornmeal
1 1/2 cups milk
1/4 cup vegetable oil.
*update* I've also used the canned green chilies when I didn't have the fresh Jalapenos.
Heat greased skillet in a 450°F oven, while you mix the corn bread.
Pour mix into greased, heated cast iron skillet.
Bake until browned, about 20-25 minutes.
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