Cheesy Jalapeño Cornbread

Cheesy Jalapeño Cornbread

prep time

minutes
cook time

minute
servings
48

Ingredients












Cooking Instructions

1

Heat oven to 350°F. Sprinkle cornmeal in buttered 9-inch square pan, coating pan well. Cream Wisconsin cheeses until well-blended; add garlic powder, oregano and cumin. Beat in eggs. Stir in pimentos and jalapeños. Add cayenne pepper; mix ingredients well. Spread mixture in pan, smoothing top. Bake 30 minutes. Let stand 10 minutes before cutting into bite-size cubes. Serve warm or at room temperature.


Tips: This recipe is particularly spicy. For a milder version, reduce the amount of jalapeño peppers. For a tangier flavor, substitute asiago for parmesan.


Ingredients












Cooking Instructions

1

Heat oven to 350°F. Sprinkle cornmeal in buttered 9-inch square pan, coating pan well. Cream Wisconsin cheeses until well-blended; add garlic powder, oregano and cumin. Beat in eggs. Stir in pimentos and jalapeños. Add cayenne pepper; mix ingredients well. Spread mixture in pan, smoothing top. Bake 30 minutes. Let stand 10 minutes before cutting into bite-size cubes. Serve warm or at room temperature.


Tips: This recipe is particularly spicy. For a milder version, reduce the amount of jalapeño peppers. For a tangier flavor, substitute asiago for parmesan.


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