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1 cup
canned creamed corn
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1 cup
well-shaken buttermilk
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1/2 cup
vegetable oil
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2 large
eggs, lightly beaten
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2 cups
Buckeye Cornbread Mix
Buckeye cornbread mix Options
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1/2 cup
finely chopped fresh jalapeño peppers
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1 1/2 cups
shredded sharp cheddar cheese
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Equipment List:
Cooking Instructions
Preheat oven to 400 F. While oven is heating, place cornbread pan in oven for 10 minutes.
In a medium bowl, stir together corn, buttermilk, vegetable oil and eggs. Stir in cornbread mix, peppers and cheese.
Remove heated pan from oven and quickly spoon batter into molds, filling each about three-quarters full. Bake until tops are golden brown and a wooden pick comes out clean, about30 minutes.
Cool wedges in pans on a rack about 3 to 5 minutes before removing from mold.
Makes 16 wedges.