Anyone that has met me knows that I adore Queenstown Public House in San Diego’s Little Italy! I rave about it to everyone. I am in love with their (weekend only) brunch menu, specifically “The Oink”. It has layers of deliciousness and it starts with Jalapeño Cornbread. So, for those who can’t wait for the weekend or maybe you just need a little spice in your life…I give you my version of Jalapeño Cornbread!
1 can corn, drained
1 can creamed corn
2 jalapeños peppers, seeded and minced (3 peppers if you’d like more heat!)
2 eggs, beaten
1 box jiffy corn muffin mix
1/2 cup butter (or butter substitute, I prefer Benecol)
1 cup sour cream (I prefer Tofutti brand-lactose free)
Preheat oven to 400 degrees. Moderately spray or grease a 9 x 13 baking dish. In a large bowl, mix together all ingredients. Pour batter into baking dish and bake for 45 minutes or until golden brown on top. Allow bread to cool 10-15 minutes before serving.
Don’t forget to add love, it makes all the difference!