Jalapeño Cornbread
2 cups yellow cornmeal
1 cup all-purpose flour
1 tsp salt
4 tsp baking powder
2 Tbs sugar
4 oz sharp cheddar cheese, grated
1 large onion, diced
1/4 cup jalapeño peppers, diced
3 large eggs, beaten
1 cup cream-style corn
2 oz jar pimiento peppers, drained and diced
1/2 cup unsalted butter, melted and cooled
2 1/2 cups milk
Preheat oven to 400°F. Grease a half-sheet rimmed cookie pan and set aside.
In a bowl, combine all dry ingredients, then stir in the diced onion, grated cheese, and diced jalapeño peppers. Stir to integrate ingredients. In a second bowl, combine the beaten eggs, cream-style corn, diced pimiento peppers, melted butter and milk. Stir will to combine then pour into cornmeal mix. Stir well to eliminate lumps.
Pour mixture into the prepared pan and bake at 400°F for 40 minutes, or until done in the center. Allow to cool slightly then cut into squares. Serve hot.
Note: for thicker cornbread, use a 9 x 13 pan and bake for 50 - 60 minutes, testing for doneness after 50 minutes in the oven. I prefer to use fresh jalapeño peppers with the seeds removed. Canned jalapeño peppers can be substituted in a pinch.
1 cup all-purpose flour
1 tsp salt
4 tsp baking powder
2 Tbs sugar
4 oz sharp cheddar cheese, grated
1 large onion, diced
1/4 cup jalapeño peppers, diced
3 large eggs, beaten
1 cup cream-style corn
2 oz jar pimiento peppers, drained and diced
1/2 cup unsalted butter, melted and cooled
2 1/2 cups milk
Preheat oven to 400°F. Grease a half-sheet rimmed cookie pan and set aside.
In a bowl, combine all dry ingredients, then stir in the diced onion, grated cheese, and diced jalapeño peppers. Stir to integrate ingredients. In a second bowl, combine the beaten eggs, cream-style corn, diced pimiento peppers, melted butter and milk. Stir will to combine then pour into cornmeal mix. Stir well to eliminate lumps.
Pour mixture into the prepared pan and bake at 400°F for 40 minutes, or until done in the center. Allow to cool slightly then cut into squares. Serve hot.
Note: for thicker cornbread, use a 9 x 13 pan and bake for 50 - 60 minutes, testing for doneness after 50 minutes in the oven. I prefer to use fresh jalapeño peppers with the seeds removed. Canned jalapeño peppers can be substituted in a pinch.
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