Go Back
–+ servings
Print
5 from 3 votes

Kickin' Corn Bread

Added jalapeño and cayenne pepper kick up the heat in this traditional corn bread.
Prep Time10 minutes
Active Time1 hour
Total Time1 hour 10 minutes
Course: Bread, Side Dish
Cuisine: American
Keyword: hearty, homemade, spicy
Yield: 10
Calories: 173kcal
Author: Sweet Ordeal

Materials

  • 2 cups fresh or thawed frozen corn kernels
  • 1 cup chopped tomatoes
  • 1 jalapeño, seeded and finely chopped
  • 1 cup yellow cornmeal
  • 1 cup cheddar cheese, shredded
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup granulated sugar
  • 2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 2 large eggs
  • 1/2 cup evaporated milk
  • 1/2 cup water

Instructions

  • Preheat oven to 350°. Spray a 2-quart (or 7 x 11") baking dish with non-stick spray.
  • In large bowl, combine corn, tomatoes, jalapeños, cornmeal, cheese, onion, sugar, salt, and pepper. Stir to evenly coat.
  • In smaller bowl, mix together eggs, milk, and water. Add to corn mixture and mix well.
  • Pour into baking dish and bake for 1 hour. Toothpick inserted in center should come out clean. Enjoy!

Nutrition

Calories: 173kcal | Carbohydrates: 21g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 523mg | Potassium: 268mg | Fiber: 3g | Sugar: 5g | Vitamin A: 345IU | Vitamin C: 13mg | Calcium: 130mg | Iron: 1mg