Jalapeño Cheddar Cornbread by Karen Noll

[BakerAunt]

Jalapeno Cheddar Cornbread
Submitted by karen_noll on August 28, 2003 at 12:45 am

Can be baked in an 8 or 9 inch square pan or in muffin pans. If using muffin pans, grease or spray the muffin pans without papers to prevent sticking.

1 cup all purpose flour
1 cup cornmeal
1 T. baking powder
3 T. sugar
1 tsp. salt
2 eggs
1 cup milk or water
1/4 cup melted butter or vegetable oil
1 cup fresh corn or a drained 7 oz. can of whole kernel corn
1/3 cup chopped jalapeno peppers
1 cup lightly packed coarsely grated cheddar cheese

Preheat oven to 400 degrees. Line baking pan with foil and spray with non-stick spray.

1. Combine dry ingredients in a large mixing bowl

2. Thoroughly mix together the eggs, milk and melted butter

3. Pour wet ingredients into dry ingredients and mix together until smooth.

4. Add drained corn, jalapeno peppers, and cheese to batter and combine.

5. Pour batter into prepared baking pan and bake, in center of pre-heated oven, until golden brown and the center of the cornbread is firm to the touch, about 25 to 30 minutes (don't overbake). Serve while warm, or cool on a rack and keep (well wrapped) at room temperature overnight. Freeze for longer storage.

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• This topic was modified 7 years, 11 months ago by BakerAunt.

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