Jalapeno Cornbread
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A mexican take on jalapeno cornbread, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 1/2 c. cornmeal
- 1/2 c. flour
- 2 tsp. sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 2 eggs
- 3/4 to 1 c. milk
- 1 c. cream-style corn
- 1 to 5 jalapeno peppers, chopped
- 1/4 c. oil
- 1 c. grated Cheddar cheese
Method
Mix flour, cornmeal, sugar, baking powder and salt, then eggs, milk and oil.
Fold in corn, peppers and cheese.
Pour into cast-iron skillet.
Bake for 1 hour at 350°.
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