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Jalapeno Spoonbread

12:00 AM, Feb 18, 2013   |    comments
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2 eggs
2 cans (14.75 oz. each) cream-style corn
1 bunch scallions, white and green parts, sliced
1/3 c. canola oil or melted butter
4-5 jalapeño chilies, stemmed and chopped
1 tsp. garlic salt
1 tsp. baking powder
½ tsp. ground cumin
¾ c. yellow cornmeal
2 c. shredded Cheddar cheese


Preheat oven to 350°F. In a large bowl, gently beat eggs; add corn, onions, oil and chilies. Set aside. In another bowl, combine garlic salt, baking powder, cumin and cornmeal. Add to egg mixture with 1 cup of the cheese; stir to blend.

Pour batter into a well-greased 9- inch cast-iron frying pan or 9- inch square baking pan; scatter remaining 1 cup cheese over top. Bake until golden brown, 40-50 minutes. Spoon out of pan and serve immediately.

Servings: 8

Presented by: Valerie Taylor

Date Aired: February 18, 2013

Valerie Taylor

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