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Cozy Corn Bread

  • Jalapeño Mustard

Cozy Corn Bread

Products in this recipe: Jalapeño Mustard
  • 3 eggs, lightly beaten
  • 2 teaspoons Silver Spring® Jalapeno Mustard
  • 12 ounces buttermilk
  • 6 ounces plain flour
  • 6 ounces cornmeal
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 4 tablespoons sugar
  • 6 ounces Cheddar cheese, grated
  • 10 ounces sweet corn, fresh or frozen and thawed
  • Optional: for spicier cornbread, add 2 tablespoons fresh chopped chili peppers into the mixture with the cheese and sweet corn.

Preheat oven to 400 degrees. Grease bottom only of a 9x13 pan. You can also use a muffin tin, greased or use muffin cups.

Combine the eggs and buttermilk in a small bowl and whisk together until well blended. Set aside.

In another bowl, stir together the flour, cornmeal, baking powder, salt & sugar. Add the egg mixture and stir with a wooden spoon to combine. Stir in the mustard, cheese and sweet corn.

Pour the mixture into the prepared pan or muffin tin. Bake until a toothpick inserted in the center comes out clean, approximately 25-30 minutes.

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Recipe courtesy Recipe Courtesy of Chef Laurel Robertson