Cheesy Jalapeno Corn Bread

Many memories from my childhood are memories from my grandparent’s house.  My mom and step-dad both worked full-time jobs and my grandparents were retired so they were on babysitting duty.  I had no problem with this because my grandparents are super fun and my grandma is an excellent cook.  I remember being excited for dinner every night….with the exception of one night.

Chili night.

I don’t know what it is about chili that I don’t like.  I like all of the pieces that make up chili – the beans, the meat, the sauce, the tomatoes – but I just hate them all together.  Luckily, my police officer also hates chili so that’s one less crisis we have to deal with in our house.  Anyway, as much as I hated chili…there was one good thing about chili night….

There was corn bread.  Not just plain corn bread.  Cheesy, spicy, creamy corn bread.  De-lish.

Creamed corn makes an appearance in this bread.  I know…creamed corn can be scary.  It’s okay, though.  There is no need to be afraid.  Creamed corn does wonders here.  It actually borders on being amazing.
(Did I really just call creamed corn amazing?  I guess this bread makes me do funny things!)

Before…..to After…..

Cheesy Jalapeno Corn Bread

Ingredients:

1 cup corn meal

1/2 cup shredded cheddar cheese

1/4 cup shredded Asiago cheese

2 teaspoons baking powder

3/4 teaspoons salt

2 eggs

1 cup creamed corn

1 cup fat-free plain yogurt

1/4 cup vegetable oil

1-2 tablespoons minced jalapeno peppers

Directions:

Preheat oven to 350°.

In a large bowl, combine corn meal, cheeses, baking powder and salt.  In a small bowl, add and beat eggs.  Add the creamed corn, yogurt, oil and peppers.  Stir the egg mixture into dry ingredients just until moistened.

Pour into a greased 9-inch square baking dish and bake for 50-55 minutes or until a toothpick inserted near center comes out clean.  Allow to cool.  Cut into squares.

Thank you, Grandma.  For having chili night.  I love you.  And this bread.

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