February 7, 2012

Jalapeno Cheddar Cornbread

This recipe was adapted from one shared with me by a former coworker. It has a great corn  flavor, with a chewy, yet slightly crunchy texture (due to using course ground cornmeal) and a bit of heat. It is not sweet, so if that is the type of cornbread you prefer I would suggest adding some sugar to taste or serving it with honey.

Jalapeno Cheddar Cornbread
2 1/2 cups cornmeal (I prefer course ground meal for this recipe)
1 cup flour
3/4 tsp salt
4 tsp baking powder
1 1/2 cups milk
3 eggs
1 can of cream-style corn
1 cup extra sharp cheddar, grated
1 red onion, grated (or finely chopped)
1/2 cup olive oil
1/2 cup pickled jalapenos, chopped (can use fresh if preferred)

Preheat the over to 400 degrees, then turn down to 350 degree once you put in the bread. Combine the dry ingredients and mix well. Combine the wet ingredients and mix well. Then combine the wet and dry ingredients, mixing just until incorporated (don't over mix). Pour into a greased 9"x13" baking pan or casserole dish. Bake at 350 degree for 30-45 minutes or until golden brown on top and a when toothpick, inserted in the center of the bread, come out with just a few crumbs attached. 

No comments:

Post a Comment