|Photo: Vegan Feast Catering [Public Domain]|
Jalapeño CornbreadAs a Texas gal, I have to admit that Tex-Mex is one of my favorite cuisines. Don't get me wrong, I love authentic Mexican food, too, but Tex-Mex has a solid place in my heart.
This delicious Jalepeño Cornbread is the perfect complement to the Tex-Mex Enchilada Bake I will be posting tomorrow.
It is also great served with homemade chili, or any other Mexican food meal.
This recipe came from my mother-in-law, Dorothy Pogue.
Jalapeno Cornbread Recipe
- 2 cups cornmeal (I prefer yellow, but white cornmeal works, too.)
- 1 cup flour
- 1 tbsp. salt
- 3 tbsp. baking powder
- 2 eggs
- ¼ canola cup oil
- 1 ½ cups milk
- 1 medium onion, diced
- 1 cup cream-style corn
- 2 or 3 chopped jalapeños
- 1 chopped red bell pepper
- 2 cups grated cheddar or Monterey Jack cheese
- Canola baking oil spray
- Pre-heat oven to 420°.
- Mix cornmeal, flour, salt and baking powder in a medium sized mixing bowl.
- In a small bowl, mix eggs, oil, milk, and cream-style corn and stir well.
- Pour the liquid mixture into the dry mixture and stir just until moistened well. If the mixture is too moist, add flour 1 tbsp. at a time until it has a good batter consistency.
- Fold peppers, onion, and cheese into the batter.
- Spray a 10" to 12" iron skillet or 10" to 12" pan with the canola oil spray.
- Pour batter into pan and spread to cover bottom evenly&mdashbe sure not to touch sides or bottom, as this may cause bread to stick in the pan.
- Bake at 420° about 20 minutes or until the top is golden brown and the center is done. Test with a sharp knife or toothpick, if necessary.