Western style jalapeno cornbread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cornmeal |
| ⅓ | cup | All-purpose flour |
| 1 | tablespoon | Sugar -- optional |
| 2 | teaspoons | Double-acting baking powder |
| ½ | teaspoon | Baking soda |
| 2 | larges | Eggs -- beaten |
| 1 | cup | Buttermilk |
| ⅓ | cup | Onions -- minced |
| 1 | cup | Creamed corn -- 8 ounce can |
| 2 | tablespoons | Green peppers -- minced |
| 2 | tablespoons | Jalapeno peppers -- chopped |
| ½ | cup | Cheddar cheese, shredded |
Directions
Combine dry ingredients in mixing bowl. In a separate bowl add the beaten eggs and all the remaining ingredients, blending well. Add the two mixtures together and stir only until moistened. Use a heavy cast iron skillet if available; if not, use a 9-inch square baking dish.
Grease the skillet or dish, pour in the mixture and bake in a preheated 350-degree oven for 30-35 minutes or unitl golden brown.
Cool slightly and serve immediately.
Recipe By : Jo Anne Merrill