Tuesday, September 23, 2008

Jalapeño Cheese Cornbread

Ever since a sweet friend of mine
(who just started her own blog!)
mentioned jalapeno cornbread,
I have thought of nothing else!
Thanks Giggles! :-)

Jalapeño Cheese Cornbread
6 servings

1 1/2 cups cornmeal
1/2 cup flour
6 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup buttermilk (or 1 tablespoon vinegar with milk added to make one cup)
1/4 cup oil
1 fresh jalapeno pepper, seeded and finely chopped or 3 jar jalapeno peppers, finely chopped
1 cup shredded sharp cheddar cheese

Combine first six ingredients; set aside. Whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos and cheese. Pour into a greased 9 inch square baking pan. Bake at 400° for 22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm with butter and enjoy!

2 comments:

Scott and Kerri said...

We love spicy things! The next time I make chili, these will be on the table too! :) The weather has been in the 50's and breezy, so it definatly "chili" weather! :)
Love Kerri

Zom said...

I made this weekend in a serious bake-a-thon & it couldn't have been easier or tastier! Thank you so much for posting it. A big hit at our house :) Have a happy thanksgiving!