Cheesy Jalapeno Cornbread |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a cornbread that you will make over and over again Ingredients:
1 cup yellow cornmeal. |
3/4 cup whole wheat flour. |
1 tbsp granulated sugar. |
2 tsp baking powder. |
1/2 tsp baking soda. |
1/2 tsp salt. |
1/4 cup cold butter cubed. |
11/4 cup buttermilk--i use 1 cup milk and 1/4 cup jalapeno juice from pickled jalapenos to curdle the milk. |
2 eggs seperated. |
1/2 cup chopped green onion. |
1/2 cup chopped red bell pepper. |
1/4 tsp garlic powder. |
3 tbsps sour cream. |
2-3 tbsps pickled jalapeno's diced. |
1 cup shredded cheddar cheese--i use pepper jack. |
1/2 can of mexi-corn. |
Directions:
1. Preheat oven to 400 degrees F.
2. lightly grease a 13x9 pan.
3. Combine cornmeal,flour,sugar,baking powder,baking soda and salt. mix well by hand.
4. Add butter mix well.
5. In a measuring cup,combine buttermilk,egg yolks, and jalapeno pepper pour over cornmeal mixture mix just until blended.
6. Fold in cheese mix well.
7. Pour into prepared pan.
8. Bake in preheated oven until top is golden and springs back,about 25 minutes.
9. Let cool on a wire rack for 5 minutes.
10. Serve warm.
11. Refrigerate any unused cornbread it will spoil.
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