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Hot Cornbread

I first tasted this bread when we visited some good friends in Arkansas in the early '70's. I have made it on many occasions since then, particularly for card club and church functions. I enjoy my job as postal clerk at our local office, and spending time with our two children and five grandchildren.
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    16-20 servings


  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup cream-style corn
  • 1/2 cup vegetable oil
  • 1 cup shredded cheddar cheese
  • 1 to 2 jalapeno peppers, chopped
  • 1 cup yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  • In a bowl, beat eggs. Add buttermilk, corn, oil, cheese and peppers. Combine cornmeal, baking soda and salt; stir into egg mixture. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes.
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