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.
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