Cheesy chile corn bread`
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Yellow Cornmeal |
| 2 | cups | All-Purpose Flour |
| ⅓ | cup | Sugar |
| 2 | tablespoons | Baking Powder |
| ½ | teaspoon | Salt |
| 3 | cups | Buttermilk |
| 4 | larges | Eggs -- beaten |
| 6 | tablespoons | Butter -- melted |
| 2 | cups | Sharp Cheddar Cheese -- shredded |
| 1 | Jalapeno Pepper, Seeded And Minced -- or more to taste | |
Directions
1. Preheat the oven to 350 F. Butter a 13 by 9-inch baking pan. 2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center and pour in the buttermilk, eggs, and melted butter. Stir just until combined; do not overmix. Stir in the cheese and chile pepper. Spread evenly in the baking pan. 3. Bake until a toothpick inserted in the center of the bread comes out clean, 30 to 35 mins. Serve warm or at room temperture. Note: If you have blue cornmeal, you can use it to make this bread, but you may have to use a little more buttermilk to get a batter of the right thickness. Blue cornmeal has a slightly stronger absorption rate than the yellow cornmeal. Makes 9 to 12 servings from Clyde Nelson of The Home Ranch of Clark, CO.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (85) Cooking