Devil In Disguise(Corn Bread)
A savory cornbread loaded with cheese, jalapenos, and onion, perfect for hearty meals or as a flavorful side with a spicy kick.
Ingredients
Instructions
- Preheat a cast-iron skillet for best results.
- In a large mixing bowl, combine the self-rising cornmeal, yellow cream-style corn, buttermilk, shredded sharp Cheddar cheese, beaten eggs, cooking oil, chopped onion, and chopped jalapeno peppers.
- Mix until well blended.
- Pour the batter into the preheated cast-iron skillet.
- Bake at 375°F (190°C) for about 30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a spicier kick, consider adding more jalapenos or using pepper jack cheese instead of sharp cheddar. You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice if needed. Ensure the cast-iron skillet is hot before adding the batter for a nice crust. This corn bread is a great addition to any American recipes collection.
Serving Suggestions
Serve this corn bread warm, slathered with butter or honey for extra flavor. It pairs beautifully with chili, soups, or barbecued meats. For a complete meal, consider serving it alongside a fresh salad or as a side to your favorite vegetarian recipes. It also makes a delightful breakfast when topped with eggs.
Storage & Reheating
Store any leftover corn bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. Reheat slices in the oven at 350°F (175°C) for about 10 minutes to restore its moisture and crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Devil In Disguise(Corn Bread) contains roughly 752 calories, with 11g protein, 44g carbohydrates, and 61g fat. It is an excellent source of calcium (24% of the Daily Value) and protein (22% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 468mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe without jalapenos?
Absolutely! If you prefer a milder flavor, simply omit the jalapenos. You can also replace them with sweet bell peppers or add a pinch of smoked paprika for a subtle smoky taste.
What can I use instead of self-rising cornmeal?
If you don't have self-rising cornmeal, you can make your own by combining regular cornmeal with baking powder and salt. Use 1 1/2 cups cornmeal, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt for this recipe.
Can I freeze the corn bread?
Yes, corn bread freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. To thaw, simply leave it in the refrigerator overnight, then reheat in the oven or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).