Cheesy Jalapeño Cornbread

Cheesy Jalapeño Cornbread

Ingredients:

  • 1 1/2 cup finely chopped yellow onion
  • 1/4 cup seeded and chopped red bell pepper
  • 1/4 cup J. Olive Co. Jalapeño Olive Oil
  • 1/4 cup J. Olive Co. EVOO or Butter Olive Oil 
  • 1 cup yellow cornmeal
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 large eggs, well beaten
  • 1 cup milk
  • 1/4 cup chopped pickled  jalapeño peppers, or to taste
  • 1 cup canned cream-style corn
  • 1/2 lb. sharp cheddar cheese, grated

Instructions:

  1. Preheat oven to 350. Lightly oil an large cast iron skillet. Preheat pan for 2-3 mins.
  2. Meanwhile, in a large bowl, combine all ingredients and mix well. Coat a large cast iron skillet with olive oil and bake until it sets and is lightly golden on top…45 minutes to 1 hour.
  3. Remove from the oven and let sit for 3-4 minutes to before turning it over to cool on a wire rack. You may also serve hot from the pan. 
  4. Eat plain, with butter, or drizzled with J. Olive Co. Peach Balsamic.
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