Cristina's Kickin' Cornbread
Recipe courtesy of Cristina Ferrare
Servings: Serves 8
  • 1 Tbsp. canola oil
  • 1/2 tsp. baking soda
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 1/2 tsp. baking powder
  • 1/8 tsp. cayenne pepper
  • 1 jalapeño, finely chopped
  • 3/4 cup shredded sharp cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1 cup canned corn, drained
  • 1 cup sour cream
  • 3/4 cup milk
  • 1 egg, beaten
  • 4 Tbsp. melted butter
  • Salt (optional)
Preheat oven to 400°.

In a large bowl, combine the baking soda, flour, cornmeal, baking powder, cayenne pepper, jalapeño, cheese and corn. Mix well.

Whisk together the sour cream, milk, egg and butter. Stir the wet mixture into the dry ingredients.

Coat a 10-inch cast iron skillet with a thin layer of vegetable oil. Heat the skillet on medium-high heat on the stove top for 1 minute. Pour the mixture in the hot greased skillet. The mixture will sizzle (don???t be alarmed) then turn off the heat.

Bake for 25 to 30 minutes, until lightly brown around the edges. Cool in the skillet and then cut into squares or wedges.

Prep Time: 10 minutes
Inactive Prep Time: 0 minutes
Cook Time: 25 to 30 minutes

This recipe may appear slightly modified from what you've seen on television.


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