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Ingredients
| cornmeal: 1 1/2 cups |
| all-purpose flour (unsifted): 1/2 cup |
| granulated sugar: 6 Tbl |
| baking powder: 2 tsp |
| salt: 1 tsp |
| baking soda: 1/2 tsp |
| eggs: 2 |
| buttermilk: 1 cup |
| olive oil: 1/4 cup |
| jalapeno peppers: 3 whole peppers (seeded and finely chopped) |
Jalapeno Corn Bread
Credit: AllRecipes
User rating:
"After many years of experimenting, I developed this recipe for corn bread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. You can adjust the 'heat' by the number of jalapeno peppers you use. --Archie Timmons Milwaukie, Oregon"
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Prep Time
15 min -
Cook Time
20 min -
Servings
9 serving(s)
Tags
Directions
- In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan.
- Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.