If you like a little punch to your cornbread, here is a recipe with jalapeno peppers.
Makes about 20 pieces
1-1/2 cups finely chopped yellow onions
1/4 cup chopped red bell peppers
1/2 cup vegetable or corn oil
1 cup yellow or white corn meal
1/2 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, well beaten 1 cup whole milk
1/4 cup chopped pickled jalapeno peppers
1 cup cream-style corn
8 ounces sharp Cheddar cheese, grated
Preheat the oven to 350 degrees. Lightly oil an 8-x-11-inch baking pan. Put it in the oven and let it get hot, 2 to 3 minutes. Meanwhile, in a large mixing bowl, combine all of the ingredients and mix well. Pour into the prepared pan and bake until it sets and it's lightly golden on top, 45 minutes to 1 hour.
Remove from the oven and let sit for 3 to 4 minutes to cool before cutting into 2-inch squares.
No comments:
Post a Comment