Fred’s Not Here Jalopeño Corn Bread

This recipe cuts in half very nicely.

Makes about 20 Corn shaped corn breads.

Jalopeño Cornbread

• 1  1/4 medium ground corn meal
• 1 1/4 all  purpose flour
• 1/2 cup granulated sugar (I used Splenda as I was making these for my diabetic father-in-law)
• 1 1/4 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1 1/2 cups milk
• 1/4 cup vegetable oil
• 1/2  cup diced jalopenos (if you like thnings spicey, add cayanne to your taste).
• 1/2 cup finely  chopped green onions
• 1 1/2 cups shredded sharp cheddar cheese

1. Pre heat oven to 400F. Pre heat oiled cast iron corn shaped mold until smoking.
2. Sift cornmeal, flour, sugar, baking powder and salt in a bowl.
3. Blend eggs, milk and oil in another bowl.
4. Stir wet ingredients into dry.
5. Fold in the shredded cheese, jalopeño and onion.
6. Spoon to fill hot molds and bake for 25 minutes or until firm and golden.