Jalapeno Sour Cream Cornbread Bites

It's almost here! FOOTBALL SEASON. And you know what that means? Tailgates. It means party snacks. It means crisp mornings and game-day outfits and BBQ and chili and.. well, our tummies are rumbling just thinking about it. Party food is indeed an art. And though we love working in the kitchen as much as anybody, we'd rather spend our energy calling the Hogs than slaving over a hot stove.

There aren't many rules for game day grub, to be honest: it just needs to be delicious & preferably portable.

When we were thinking about what recipe to share with y'all first, cornbread sprang to mind. But this ain't your ordinary cornbread, no, sir.

This cornbread is creamy, almost cake-like in texture--and the fresh Arkansas jalapenos (from Sue's Garden in Scott, Arkansas) we've added to the batter add unmistakable flavor that leaves you wanting another bite.. or two.. or three.

 

Jalapeno Sour Cream Cornbread Bites
(adapted from Southern Living's SEC Tailgating Cookbook)

Here's what you'll need:

- 1 1/2 cups self-rising white cornmeal mix
- 1/2 cup all-purpose flour- 1 (14 1/4 ounce) can low-sodium cream-style corn
- 3 large eggs, lightly beaten
- 1 (8 ounce) container reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro
- 3 fresh jalapenos
- Cheddar cheese (optional)

- cast iron skillet


Here's how to do it:

1. Preheat your oven to 450 degrees F. Place your cast iron skillet (10 inches is probably best) in the oven for 5 minutes.

2. Finely chop your fresh cilantro and your jalapenos. Honestly, you can use whatever ratios you like--the more jalapeno you use, the spicier your bread will be. Feel free to experiment with different herbs & peppers. We think Anaheim peppers would lend a lovely flavor!


Just make sure they're fresh. Dried herbs are great for sauces, but for creamy breads like this, you want the moisture in your aromatics. We also left the seeds in our peppers while chopping (that's where the heat is, y'all!).


3. In a large bowl, stir together your all-purpose flour and cornmeal mix in a large bowl. Add your creamed corn, sour cream, eggs, herbs, and peppers. Stir until thoroughly mixed.


4. Pour your batter into your hot, lightly greased (because it's SEASONED) cast iron skillet. You'll hear some sizzlin'--that's normal, it's what's going to give you a nice brown bottom on your bread! Yum.


5. Top with cheese if desired--how much you add is up to you, but be sure your layer on top isn't too thick (this will adjust cooking time).

6. Bake at 450 for 22 to 24 minutes (your time will vary depending on the size of your skillet--ours took about 30 minutes in a 13 & 1/4 inch skillet), or until golden brown and the sides of your bread pull away from the skillet.


7. Serve either hot or room temperature. We cut ours into bites for easy snacking--it IS more portable, after all!

All party food should be this easy and this good, right? We have a feeling it'll be our go-to snack for those chilly mornings. Perfect either by itself or with jalapeno jelly (nom nom nom).

What's your favorite game-day snack? Let us know in the comments! And, as always, our wishes for egg-cellent dishes!

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3 comments

  • I asked my garden cetenr about reducing the water and they told me that it takes 10 days once you have stressed the plants with reduced water to see the change. On the other hand my heirlooms are still getting water everyday while my early girls are getting half that and they are only about 2 weeks apart on ripening (and the heirlooms take longer to mature anyway). So who knows. Have you ever posted your link to your harvest on Harvest Monday at Daphne’s Dandelions? It’s a fun group and they share seeds too!

    Tommy
  • YUM! I have to admit to being a wimp about spicy things and might need to leave out the jalapenos but even then this recipe sounds incredible. Bring on the Fall weather! :-)

    Deborah Brauser
  • Those look AMAZING! May need to give them a shot this weekend!

    The Gifted Gabber

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