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Jalapeno Corn Bread
1 c. yellow cornmeal
1 c. flour
1 tsp. sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
2 c. grated Cheddar cheese
1/4 c. oil
8 oz. can cream style corn
4 oz. can roasted green chilies,
chopped
2 or more jalapeno peppers, chopped
(to taste)
4 oz. can pimentos, chopped
In mixing bowl, combine buttermilk and cornmeal. Let stand 30
minutes. Preheat oven to 375 degrees. Grease 9x13x2 inch baking pan.
Add to the cornmeal mixture eggs, oil, cream style corn, green
chilies, jalapeno peppers, pimentos, and cheese. Mix well. Omit
jalapeno peppers for a mild flavor, if desired. Add remaining flour,
baking soda, salt, sugar, and baking powder. Mix well but do not
over beat. Do not mix with a mixer on high. Turn into pan. Bake in
preheated oven for 30 minutes until a slightly golden brown color
appears at the edges. Serve warm. Makes 8-10 pieces. |
