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Ingredients
4 eggs, lightly beaten
12 ounces buttermilk
1 teaspoon baking soda
1 teaspoon salt
2 cups coarse cornmeal
5 ounces corn oil
2 cups canned cream-style corn
2 ounces drained, diced jalapeno peppers
7 ounces grated Colby or longhorn cheese
Nutritional analysis per serving
21 grams carbs; 47 milligrams cholesterol; 222 calories; 4 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 13 grams fat; 1 gram fiber; 254 milligrams sodium; 6 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the ingredients in a bowl in the order listed and stir just until blended.
- Step 2
Pour the mixture into a well-greased 7-by-10-inch baking dish.
- Step 3
Bake at 375 degrees for 30 to 35 minutes in the center of the oven. The cornbread should be lightly browned.
- Step 4
Cool and cut into fingers.
Private Notes
Comments
I've been making this since it first appeared in the Times in 1988. I've used a variety of cheeses over the years as well as canned or fresh peppers - whatever I could get at the time. I love it.
Soggy, greasy - not worth the time or ingredients. I cooked it for 45 minutes in a 10" square.
OMG Pearson's, what a place. Memories of his spot in the old LIC, when it was still a quiet, low-rise neighborhood. I can't believe I found the recipe for his cornbread!