Saturday, January 5, 2013

Jalapeno Cornbread

Jalapeno Corn Bread
Adapted from recipe on Quaker/Aunt Jemima Yellow Cornmeal Canister

Dry ingredients:
1 1/4 cups all purpose flour
3/4 cups cornmeal
1/4 cup sugar
1 teaspoon salt
2 teaspoons baking powder

Wet Ingredients:
2 eggs
1 cup milk
1/4 cup vegetable oil
1 to 2 tablespoons sliced jalapeno peppers, finely minced
a few tablespoons of grated cheese can also be added (cheddar, Monterrey jack, or pepper jack)

Preheat oven to 400 degrees Fahrenheit.  Spray a 8x8x2 square baking dish or a 8 or 9 inch round cake pan with non-stick cooking spray (PAM).

Combine dry ingredients in a large bowl; whisk to combine.

Combine wet ingredients in a medium sized bowl; whisk to combine.

Add wet ingredients to dry ingredients and gently stir together. Do not over mix. Pour into prepared pan and bake in preheated oven for 18 to 23 minutes.

Goes great with BBQ such as Country Style Ribs.

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