Cornbread With Jalapeno Peppers |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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An absolutely incredible cornbread recipe! I don't remember where I found this one but it was while I was in grad school. I invited the crew over and made this recipe to accompany a pot of chili. All I can say is that it was excellent and much enjoyed! If there are leftovers, excellent reheated or toasted. A lot of ingredients but.... yummmmmm! Ingredients:
2 cups yellow cornmeal |
1 cup flour |
1 1/2 tablespoons baking powder |
1 1/2 teaspoons salt |
2 tablespoons brown sugar |
3 eggs |
1 1/3 cups milk |
1/2 cup butter, melted |
1 cup canned corn, drained |
1/2 cup grated cheddar cheese |
1/2 cup grated carrot |
1/2 cup grated onion |
1/4 cup finely chopped fresh jalapeno pepper |
Directions:
1. Mix dry ingredients together in lg bowl.
2. In sm bowl, mix together eggs, milk,& butter; add to dry ingredients.
3. Add remaining ingredients and combine thoroughly.
4. Fill lightly-greased 12 c muffin pans 1/2 full w/ batter (or turn into greased 9 x13 pan).
5. Bake in preheated 400 degree oven for 20-25 mins (longer for pan) or til top springs back when lightly pressed; remove from oven.
6. Let cool before turning muffins out.
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