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Jalapeno Cheddar Cheese Pan Fried Cornbread

Updated on March 27, 2015
3.5 stars from 4 ratings of Cornbread

Ingrediants

A 12" iron skillet is what I use, you can also use non-stick

Bottle of Olive Oil, or the oil of your choice (I like to use organic first cold pressed Olive Oil)

3 cups self rising cornmeal

1 cup milk more or less will use to make batter with cornmeal

1 cup chopped or shredded sharp cheddar cheese (more if you want really cheesy)

2 Jalapeno Peppers fresh and chopped (You can certainly use hotter peppers such as organic ghost peppers, Serrano peppers. The hotter the better for me, but I have to tone down for some people.)

1 egg optional helps hold batter together when frying


What batter looks like and then the fried cornbread

Source

Cook Time

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: serves 4 people easily

Let's get cooking.

  1. Mix all ingredients together except for milk and egg. Pour about half of the milk into the other ingredients and stir, adding more milk until the batter is the consistency of pancake batter. After the batter is mixed then add the egg mixing well. If you don't want the cornbread really hot use plastic gloves and remove the seeds from the fresh jalapeno peppers, also pickled jalapeno peppers are not as hot either.
  2. Preheat frying pan with about 1 or 2 Tbs of oil. Let the pan get hot, and you can tell its hot enough when you put just a drop of batter in pan and it sizzles. Then pour enough batter to make a good pancake size into the frying pan. Let brown on the side down. Then with pancake turner flip the cake on to the other side,be careful don't burn yourself,and let brown. Repeat until all the batter is used. If you use a non-stick pan you may not have to add much oil in between cakes, but with the iron frying pan it is a good idea to put a little oil each time before you put in new batter to keep from sticking. I found that making smaller rounds was easier to flip in the pan. The larger the round it seems to break easier when trying to flip, but the larger rounds will be a thicker cake if you like the texture that way.

Very Yummmy

I don't know what the nutrition value is, but I do know yummmmmy value. It is not a low calorie food because of the cheese. But, cheese is very good for you and the jalapeno peppers are good for you too. It is great to eat with blackbeans and rice, and is also very good with chicken and yellow rice. To eat with greens is wonderful too. I love to eat it with almost anything, so just enjoy.

How do you feel about jalapeno peppers

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    • Nancy C Moores profile image
      Author

      Nancy C Moores 4 years ago

      Thank you again jamie 4, I know I don't care for cornbread, but this one I just love. Appreciate you commenting.

    • profile image

      jamie 4 years ago

      It is very yummy ...i love it

    • Nancy C Moores profile image
      Author

      Nancy C Moores 4 years ago

      Thank you Icbenefield, it is really good with almost anything. But soup wow that does sound good. Thanks for the idea.

      Thanks you for sharing too.

    • lcbenefield profile image

      lcbenefield 4 years ago from Georgia

      This really sounds good. My husband thought so, too, and neither of us are really big on jalapenos. I've marked this in my favorites to try at a later time. Sounds good with beans. I'm imagining it with a pot of soup. Thanks for sharing.