Cheddar~Jalapeno Skillet Corn Bread

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Savory and delicious skillet corn bread. 1-1/4 cups Corn meal, 1 cup self-rising flour, dash of iodized salt, 2 tablespoons canola oil, one beaten large egg, one jalapeno pepper (cut stem) sliced, 1 cup shredded cheddar cheese-divided use.

Pre Heat Oven 400 F, spray a 10″ skillet with your favorite cooking spray set aside. In a mixing bowl add all ingredients slowly (do not over-mix batter), reserve 1/4 cup of shredded cheddar cheese for the top of corn bread before baking. Transfer to prepared skillet, add cheddar cheese (reserve) on top evenly, place in the hot oven on the middle rack for 22-24 minutes or until golden brown. Cut into triangle wedges and enjoy!

Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.



21 thoughts on “Cheddar~Jalapeno Skillet Corn Bread

  1. Pingback: Fun Original Recipes For Cinco de Mayo – "Cheffie Cooks" Favorite Original Recipes

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