Memorial Day recipe: Stella’s Jalapeno Cheese Cornbread

Stella

Stella’s Jalapeno Cheese Cornbread
½ C. sour cream
1 8-oz. pkg. corn bread mix (Stella uses Jiffy or Martha White Mexican Style)
1 8-oz. can creamed corn
1 jalapeno pepper, seeded and minced
generous handful shredded cheddar cheese (Stella uses marbled Colby-Monterey Jack)
1 Tbsp. parsley flakes
1 Tsp. oregano
1 egg

Mix all ingredients together and pour into a greased and preheated skillet (400° oven).
 
Bake at 400° oven for 20-25 minutes.  Cool in skillet for 5-10 minutes and invert onto a serving plate. 
 
Great with beans and collard greens!  And of course, plenty of butter!
 
Note: Jalapeno and/or cheese can be omitted, if desired. 
 
Stella Sez: My Mom brought this to a 4th of July party several years ago; it was so good that folks almost forgot to eat their weiners!
 
Slap Your Mama Meter: 5 out of 5 slaps!

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