Bakery — Jalapeño Corn Bread by dvdlee

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Bakery -- Jalapeno Corn Bread
Submitted by dvdlee on August 27, 2004 at 9:58 am

DESCRIPTION
Bakery -- Jalapeno Corn Bread

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
You can make this hotter by adding more jalapenos or some hot sauce -- but try it at this "standard" level first. Gringos can reduce the peppers also....

1 cup buttermilk
1 cup cornmeal
1 cup flour
3 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon soda
2 eggs
4 Tablespoons melted fat (lard, butter, shortning, or a blend of these)
1 cup cream-style corn
1 cup grated Chedder Cheese (I use medium sharp)
3 finely diced jalapeno peppers (fresh or pickled -- the fresh are 'hotter')
1 4-oz jar of sliced pimientos

Combine buttermild and cornmeal and mix together well. Let mixture stand for 30 minutes if possible.

Preheat oven to 375F.

Add remaining ingredients to buttermilk/cornmeal mixture. Mix well

Pour into a 9 x 12 inch greased pan and bake 30 minutes until top is brown.

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