Dear CB Diary...

Just made the most delightful ~to Di for~ Jalapeño Sour Cream Cornbread to go with my hearty Turkey Chili today. This recipe makes a whopping 12 servings' and is ready in 45 minutes. Also, handy if you (heaven forbid ) find no buttermilk in the fridge.  Step on outta the box and try this scrumptious recipe which has all the right flavorsin one little pan. Corn, cheese, jalapeño, sour cream, yum yum!!! I've learned sooooo many ways to pretty up my cornbread that I know my Nannie would be proud of her middle granddaughter! 

How to make Jalapeño Sour Cream  Cornbread...

1 1/4 c yellow cornmeal

1 c all-purpose flour

1 ts baking powder

1 ts baking soda 

1 ts salt

1 cup sour cream

1 cup cream style corn

1/4 cup jalapeño, seeded & chopped

1/4 c vegetable oil

2 eggs, slightly beaten

2 tablespoons bell pepper, chopped

4 oz (1 cup) Cheddar cheese, shredded

1. Preheat oven to 350 degrees. Prepare an 8x8 inch pan with vegetable spray. 

2. Mix dry ingredients in a bowl. Add the remainder of ingredients except cheese and stir til moistened.

3. Pour half the batter into prepared pan and layer 1/2 of cheese on top. Pour remainder of batter over cheese. Cook for about 30 minutes in heated oven. 

  

4. At the end of 30 minutes, put the remaining cheese on top and bake another 10 minutes or until golden brown and a knife inserted comes out clean. Serve immediately.

And, util next time, may all your cornbread dreams come true...

Love, Di