Archive for June 13th, 2009

This recipe cuts in half very nicely.

Makes about 20 Corn shaped corn breads.

Jalopeño Cornbread

Jalopeño Cornbread

  • 1  1/4 cup medium ground corn meal
  • 1  1/4 cup 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 things spicy, add cayenne to your taste).
  • 1/2 cup finely  chopped green onions
  • 1  1/2 cups shredded sharp cheddar cheese
  1. Pre heat oven to 400° F.
  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. Pre-heat oiled cast iron corn-shaped baking pan until smoking.
  7. Spoon batter into smoking hot molds and bake for 25 minutes or until firm and golden.
  8. Serve warm or at room temperature.

Fred's Not Here Jalopeño Corn Bread on Foodista

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