Cuevas Cornbread

September 23, 2011

Baking, Side Dishes

Who does not like cornbread? I mean honestly who does not like a great wedge of yellow-y corn goodness?  I came across this cornbread when a very good friend of ours brought us dinner -Pinto Beans and this cornbread, now I am NOT a bean eater.  I mean The Husband is lucky if he gets a pot of beans once a year.  So that night he was all about eating the pot of beans and I made super short order of that whole pan of cornbread  I asked for the recipe but time and circumstances didn’t allow that to happen so I set to deconstructing her fantastic dish.  It took a while to get as close as I did but it still is not exactly like her’s but since she is in Texas and I am now in Cen. Kentucky a girl will take what she can get.

I have no idea what the actual name of the cornbread is The Husband calls it “Cuevas Cornbread” and it just kind of stuck.  You can make this cornbread as hot or mild as you wish by adjusting the amount of jalapenos you add to the bread.  You can add some of the juice from the jalapenos to the cream cheese and up the heat as well.

This cornbread is super easy and very quick to toss together and if you are like me you can make a meal out of it.  Oh and it is just as good cold cut right out of the pan and snarfed down in front of the fridge as it is hot out of the oven..not that *I* would know anything about eating it right out of the pan in front of the fridge…Nope. Nope. Nope, that’s my story and I am sticking to it.

Cuevas Cornbread

2 boxes Jiffy Cornbread

2/3 c Milk

2 Eggs

1 1/2 c Ex. Sharp Cheddar

1/2 onion (thinly sliced)

Pickled jalapeno Peppers (to taste)

1 C Sour Cream

Pour Both boxes of cornbread into a mixing bowl and make a well in the middle of the mix.  Mix the eggs with the milk and pour into the well of the cornbread mix.

Now here is the key to perfect cornbread DO NOT OVER MIX.  You only need to stir the mixture ten times, yes only ten (10) turns of the bowl.  When you stir use a folding motion go down under lift and over ONLY 10 times then just walk away don’t mix any more.  Yes you will have really wet spots and very dry bits but it will be OK I promise.

Lumpy and bumpy is a good thing

Sections of real wet batter is not an issue

Carefully scrap the cornbread batter into a 9″ X 13″ baking dish being careful to not deflate the batter as it will begin to rise a bit in the mixing bowl. Spread in gently into the bottom of the pan.

You can see how it is already beginning to rise

Stir the sour cream till it gets loose and spreadable.  Being careful spread the sour cream over the top of the cornbread going almost to the edge.

Looks like icing if you ask me

Top with jalapenos to your level of hotness.  Add your thinly sliced onions and top with cheese.

I only used about a dozen slices of jalapenos as there were going to be some wimpy eaters

I LOVE the look of the curls of Cheese

Pop it the oven at 350 for about 40 minutes.

All right if you all will pardon me I have some cornbread to eat…

Now go play with your food.



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2 Comments on “Cuevas Cornbread”

  1. Hungry Neophyte Says:

    I had the pleasure of eating this a few weeks ago.
    2 words….Rico+Suave!
    -Thanks again Wiki Jan.



    • Wikijancooks Says:

      Thanks H.N.
      I love this cornbread and have been working on the pan used for the blog entry over the last couple of days, I actually just finished a chunk. I really like that because of the sour cream the cornbread does not dry out real quick like what usually happens. I didn’t think about it when I posted this but you can also add a small can of whole kernel corn to the cornbread batter it really adds to the dish.
      Glad you enjoyed this!



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