LOCATION: Recipes >> Breads Quick >> Cornbread 31
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Cornbread 31
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JALAPENO BUTTERMILK CORNBREAD
1 cup cornmeal
2 or more jalapeno (chili) peppers, chopped
1 teaspoon salt
1/2 teaspoon sugar
1/4 lb. grated cheddar cheese
1/2 cup presifted flour
1/2 cup cooking oil
1/2 teaspoon baking soda
2 eggs, lightly beaten
1 cup cream-style corn
1 cup buttermilk
1 medium onion, chopped
Preheat oven to 450 degrees F. Grease 8-inch iron skillet or baking
dish. In mixing bowl, combine dry ingredients. Stir in corn,
onions, jalapenos, and cheese. Combine oil, eggs and buttermilk.
Add to dry ingredients. Stir only until dry ingredients are moistened.
Turn into skillet. Bake for 25 to 30 minutes or until lightly
browned. This will be moist, not dry inside. Serves 6 to 8.
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