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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Pretty flecks of jalapeno and red peppers peek out from this golden corn bread. It has a mild flavor, which appeals to all palates. Ila Bray, Pelham, North Carolina Ingredients:
1-1/2 cups cornmeal |
1 tablespoon king arthur unbleached all-purpose flour |
1 tablespoon sugar |
2-1/4 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
2 eggs, lightly beaten |
1 can (8-1/4 ounces) cream-style corn |
1 cup buttermilk |
2/3 cup vegetable oil |
2 cups (8 ounces) shredded cheddar cheese |
1 medium sweet red pepper, chopped |
2 jalapeno peppers, seeded and diced |
4 to 5 green onions, chopped |
Directions:
1. In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions.
2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick near the center comes out clean. Cut into squares; serve warm. Yield: 12-16 servings.
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