Jalapeno Cornbread from El Paso Restaurant |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
Ingredients:
1 1/2 cups cornmeal |
3/4 cup sugar, plus |
2 tablespoons sugar |
1/4 tablespoon salt |
1/2 cup all-purpose flour, plus |
2 tablespoons all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 1/2 cups buttermilk |
1 cup egg yolk |
1/4 cup salad oil |
1/4 cup minced yellow onion |
1/4 cup minced green bell pepper, plus |
3 tablespoons minced green bell peppers |
1 tablespoon minced jalapeno pepper |
2 1/2 tablespoons diced pimentos |
1 1/2 cups whole kernel corn (frozen or fresh) |
Directions:
1. Heat oven to 350 degrees. Grease an 8- x 4-inch loaf pan or 8- x 8-inch square pan and set aside. In a large bowl, combine cornmeal, sugar, salt, flour, baking powder and baking soda. In a separate bowl, mix buttermilk, eggs and oil with an electric mixer. Pour the buttermilk mixture into the cornmeal mixture and stir well.
2. Stir in the onion, green pepper, jalapenos, pimentos and corn. Pour mixture into prepared pan and bake 18 minutes or until a toothpick comes out clean. If using a square pan, check bread for doneness after 12-15 minutes. Serve hot.
3. Approximate values per serving: 166 calories, 7 g fat, 31 mg cholesterol, 4 g protein, 22 g carbohydrates, 1 g fiber, 374mg sodium, 39 percent calories from fat.
|
|