Friday, November 6, 2015

Jalapeno Cornbread Recipe

jalapeno cornbread
Photo: Vegan Feast Catering [Public Domain]

Jalapeño Cornbread

As 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
  1. Pre-heat oven to 420°. 
  2. Mix cornmeal, flour, salt and baking powder in a medium sized mixing bowl. 
  3. In a small bowl, mix eggs, oil, milk, and cream-style corn and stir well. 
  4. 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. 
  5. Fold peppers, onion, and cheese into the batter. 
  6. Spray a 10" to 12" iron skillet or 10" to 12" pan with the canola oil spray. 
  7. 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.
  8.  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.  

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