Jalapeno Corn Bread
- 1 c. yellow corn meal
- 1/2 c. all-purpose flour
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. sugar
- 1 can cream-style corn
- 1 medium onion, chopped
- 2 or more jalapeno peppers, seeded and chopped
- 1/4 lb. sharp Cheddar cheese, shredded
- 1/2 c. olive or vegetable oil
- 2 eggs, slightly beaten
- 1 c. buttermilk
- Preheat oven to 450u0b0; grease an 8-inch ovenproof skillet.
- In mixing bowl mix dry ingredients.
- Stir in next 4 ingredients. Combine remaining ingredients.
- Add to dry ingredients and stir only until dry is moistened.
- Bake in skillet 25 to 30 minutes or until browned lightly.
- Remove from oven and let stand 5 minutes before cutting in pie shaped pieces in 10-inch skillet.
- Bake 20 to 25 minutes.
yellow corn meal, allpurpose, baking soda, salt, sugar, creamstyle corn, onion, jalapeno peppers, cheddar cheese, olive, eggs, buttermilk
Taken from www.cookbooks.com/Recipe-Details.aspx?id=546698 (may not work)