Jalapeno Cornbread

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 300 kcal

Ingredients
  

  • 1/2 cup Butter (melted)
  • 2 can creamed corn (15 oz cans)
  • 1 egg (beaten)
  • 16 ounce dry corn bread mix (package)
  • 1 onion (finely chopped)
  • 4 jalapeno peppers (seeded and chopped fine)

Instructions
 

  • Preheat your oven or BBQ to 350 C
  • In a cast iron pan, fry the onions till they are a little brown, soft and aromatic.
  • In a mixing bowl, combine corn, butter and eggs.
  • Add the dry powder, mix thoroughly.
  • Add the onions and peppers.
  • Pour it all in the cast iron pan, and bake at 350 for 50-60 minutes, or till toothpick inserted in the middle comes out clean and dry.

Notes

  • I use bacon fat, of course, to fry the onions. The remaining caramelized onion bits and bacon grease makes for a real nice crust on the underside of the cornbread.

    • Nutrition

    Calories: 300kcal
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