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Nashville Hot Cornbread

Nashville Hot Cornbread

McCormick Kitchens

By: McCormick Kitchens

Made With:

McCormick for Chefs
Warm, classic cornbread spiked with the spicy heat of Frank's RedHot® Nashville Hot Seasoning, and both fresh and pickled jalapenos.

Recipe Info

  • Ingredients:

    10

  • User Rating:

Ingredients

  • 2 cups cornmeal
  • 2 cups flour, all-purpose
  • 1 1/3 cups sugar
  • 1 tablespoon Frank's RedHot® Nashville Hot Seasoning
  • 1 teaspoon baking soda
  • 1 cup butter, unsalted, melted
  • 4 each large eggs
  • 2 cups sour cream
  • 2 tablespoons fresh jalapeno peppers, diced
  • 12 each pickled jalapeno peppers, sliced

Nutrition Information

(per serving)

Warm, classic cornbread spiked with the spicy heat of Frank's RedHot® Nashville Hot Seasoning, and both fresh and pickled jalapenos.

Key products

["A container of Frank's RedHot Nashville Hot Seasoning."]
['A table with a variety of food items, including chicken wings, a sandwich, fries, and cornbread.']

Frank's RedHot Nashville Hot Seasoning, 17.64 oz

Instructions

Procedure:

  1. Set oven to 350°F. In a bowl, combine cornmeal, flour, sugar, Frank's RedHot® Nashville Hot Seasoning and baking soda.
  2. In a separate bowl combine eggs and sour cream.
  3. In bowl of stand mixer fitted with paddle, mix dry ingredients with wet ingredients. Add diced jalapenos. Mix until well blended.
  4. Grease 13x9-inch baking pan. Pour batter in pan, leveling with a spatula.
  5. Top cornbread batter evenly with sliced jalapenos.
  6. Bake 35 to 40 minutes or until toothpick inserted in the center of the cornbread comes out clean.

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