Recipes

JALAPENO SPOONBREAD
  • Ingredients
  • 2 eggs
  • 2 cans (about 1 pound, each) cream-style com
  • 1 small onion, finely chopped
  • 1 can (2-1/4 oz.) sliced ripe olives, drained
  • 1/3 cup vegetable oil
  • 4 to 7 jalapeno chilies, stemmed, seeded,
  • and finely chopped
  • 1 teaspoon each garlic salt and baking powder
  • 1/2 teaspoon ground cumin
  • 3/4 cup yellow cornmeal
  • 2 cups (8 ounces) shredded Cheddar cheese
Directions
  1. In a large bowl, beat eggs; add corn, onion, olives, oil, and chilies
  2. Set aside
  3. In another bowl, combine garlic salt, baking powder, cumin, and cornmeal
  4. Add to egg mixture with 1 cup of the cheese
  5. Stir to blend thor- oughly. Pour batter into a well-greased 9-inch cast-iron frying pan or 9-inch square baking pan
  6. Scatter remaining 1 cup cheese over top. Bake in a 350F
  7. oven until golden brown (about 40 to 50 minutes)
  8. Spoon out of pan
  9. Makes 6 servings.


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