Jalapeno Corn Bread
1 cup cornmeal
1/2 cup shredded cheddar cheese
2 tsp baking powder
3/4 tsp salt
2 eggs, beaten
1 can (8 3/4 oz) cream-style corn
1 cup buttermilk
1/4 cup vegetable oil
1 to 2 Tbsp minced fresh jalapeno peppers
In a bowl, combine cornmeal, cheese, baking powder and salt. Combine the remaining ingredients; stir inot cornmeal mistur just until moistened. Transfer to a greased 9" square baking pan. Bake at 350° for 1 hour or until a tothpick inserted near the center comes out clean.
Yield: 9 servings
Cook's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Source: Taste of Home, November 1999
Submitted by Sandie LR
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