Corny Cornbread With Peppers |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Cornbread with canned or frozen corn with jalapenos or diced green chilies... Your choice. Cooked cornbread freezes well. Great for OAM cooking. Ingredients:
1 cup all-purpose flour |
1 cup cornmeal |
12 ounces corn |
1 cup shredded cheddar cheese or 1 cup monterey jack cheese |
1 (4 ounce) can diced jalapenos or 1 (4 ounce) can green peppers |
2 -4 tablespoons sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
2 eggs |
1 cup milk |
1/4 cup cooking oil or 1/4 cup crisco, melted |
Directions:
1. Collect all ingredients.
2. Drain your peppers and corn, set aside. If using frozen, thaw. Eggs should be at room temperature.
3. In a medium sized mixing bowl, stir together the flour, cornmeal, baking powder, and salt.
4. In a separate small bowl, beat together eggs, milk, and oil or Crisco until frothy.
5. Add the small bowl's wet ingredients to the medium sized bowl's dry ingredients until mixed together. (Do not over mix, it will be slightly lumpy).
6. Pour into a 8x8 or 9x9 inch greased pan.
7. Bake at 425' oven for 20 - 25 minutes or until golden brown.
8. Makes 8 - 9 smaller servings.
9. *options are baking in a cast iron corn bread mold, cupcake tin (similar time) or bundt pan (add time).
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