EDITOR’S NOTE (September 5, 2021): Edited text for clarity. Add two new optional ingredients: chopped white onions and cream style corn.DISCLOSURE (SPONSORED): I “purchased” a jar of Diced Jalapeno Peppers with a coupon provided by Mt. Olive Pickles.The diced jalapeno peppers were excellent in this recipe. I have not been paid money to promote their product. All comments are my own.
The key to a thoroughly baked crust is to grease skillet and preheat until oil is sizzling hot… before adding cornbread batter.The hot oil will thoroughly bake the bottom and side crusts.
How To Read & Follow A Recipe: Tips for Beginners
Reading a recipe is an important life skill that requires properly reading a recipe’s ingredients, and instructions. Plus, knowing how to prep ingredients and what equipment to use.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe so you understand it and to make sure you have each ingredient.
If you see ingredient that you and your family don’t use for whatever reason, use a substitute.
Watch Recipe Videos. If you’re a visual learner (like me), watching a video tutorial is a great way to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking.
Make notes in your recipe. Note any special prep instructions, cooking times, ingredients omitted, favorite substitutions, and creative twists.
The notes will be very helpful the next time you make this recipe.
Enjoy!
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 1 cup yellow or white self-rising cornmeal mix I used white self-rising cornmeal mix.
- 1/4 cup self-rising flour
- 2 tablespoons sugar optional
- 1 cup yellow corn kernels or cream style corn
- 1 cup shredded cheddar cheese, optional mild, medium or sharp
- 2 teaspoons jarred diced jalapeno peppers
- 1/2 cup chopped white onions (optional)
- 2 medium eggs, beaten
- 1 cup cultured buttermilk Plus two tablespoons to make batter pourable.
- 1 jar (4 ounces) green chilies (optional)
- vegetable oil to grease skillet or muffin tin
Ingredients
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|
- Preheat oven to 400 degrees.
- In large bowl, combine self-rising cornmeal mix, sugar (if using), yellow corn kernels (or cream-style corn), sharp cheddar cheese, jarred diced jalapeno peppers, chopped white onions (if using) 2 eggs (beaten), and buttermilk.
- Stir until well combined. Set aside.
- Grease 9" cast iron skillet (or other bake ware) with vegetable oil. On top of stove, heat greased skillet over low-medium heat... until oil is sizzling hot (but not smoking).
- Greased skillet is hot enough when a small drop of batter sizzles when dropped in hot oil. WARNING: Hot oil may pop out of skillet. Wear an oven mitt and keep face away from skillet with hot oil.
- Turn heat off. Carefully pour batter into hot greased skillet. Smooth evenly with back of spoon.
- Use oven mitt to carefully place skillet into preheated oven. Reduce temperature to 375 degrees.
- Bake 20 to 25 minutes or until toothpick or knife inserted in center comes out clean.
- Serve hot.
- Grease bottom and sides of a muffin tin with a paper towel dipped in vegetable oil. Or spray each cup with vegetable oil cooking spray.
- Fill each cup with cornbread batter (about 3 tablespoons).
- Place muffin tin in preheated oven.
- Bake 20 to 25 minutes OR until a toothpick or knife inserted in center comes out clean.
- Makes 6 muffins. Serve hot.