Jalapeño Corn Bread

Ingredients

• 2 8 1/2-ounce cans, or 2 cups plus 2 tablespoons cream-style corn
• 2 cups stone-ground yellow cornmeal
• 4 lightly beaten eggs
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups buttermilk
• ⅔ cup corn oil
• 2 cups grated Monterey Jack
• 2 to 3 teaspoons minced jalapeño
• 2 tablespoons unsalted butter

• Nutritional Information

  • Nutritional analysis per serving (7 servings)

    601 calories; 40 grams fat; 14 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 12 grams polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 17 grams protein; 157 milligrams cholesterol; 886 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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7-8 servings

Preparation

1. Place rack in middle of oven and heat oven to 400 degrees.
2. In a bowl, combine corn, cornmeal, eggs, salt, baking soda, buttermilk, corn oil, Monterey Jack and jalapeño; mix well.
3. Put butter in 10-by-15-inch baking pan and put it in oven for about 5 minutes to melt. Remove from oven and pour in batter. Bake about 30 minutes, until corn bread begins to pull away from sides of pan and knife inserted near center of pan comes out clean. Cool. Cut into small cubes or larger pieces.

45 minutes