Jalapeño Sour Cream Cornbread recipe is light, fluffy, and ready in 30 minutes. A great vegetarian side dish to eat with chili or stew, or just enjoy with a little honey and butter for breakfast. It's a little sweet, a little spicy, and totally delicious.
Preheat the oven to 425 degrees Fahrenheit. Grease a 9x9 inch baking dish, and set aside.
Prep the Peppers: Remove stem and seeds, and finely dice one jalapeno. Set aside for the batter. Remove stem and slice the other jalapeno into thin round slices. Set these aside for the garnish.
Mix the Wet Ingredients: in a large bowl, add the vegetable oil, sour cream, corn, eggs, the chopped jalapeno, and eggs. Mix well with a wooden spoon to combine.
Combine the Dry Ingredients: in a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt. With a clean spoon, mix well to combine.
Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter. Pour batter into the baking dish. Top with the sliced jalapenos to garnish.
Bake: Place baking dish in the oven, and bake cornbread for 22-28 minutes until lightly browned on top. Test doneness with a toothpick: place toothpick in the center of the cornbread, when the cornbread is fully cooked the toothpick should come out clean.