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Jalapeño Cornbread Recipe

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This recipe for Jalapeño Cornbread is from The Schneider Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 oz flour (about 1/3 c*)
6 oz cornmeal (a heaping c*)
1 tsp baking powder
3-fingered pinch of salt (a tsp if you must)
2 oz sugar (about 4 1/2 T)
8 oz milk
2 large eggs
4 oz butter, melted but cool
3-4 jalapeño peppers, seeded and diced
1 1/2 c fresh corn
Directions:
Directions:
Preheat oven to 350º. Combine the flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Combine the milk and eggs to whisk to combine, add the butter, whisking. Combine the wet and dry ingredients, stirring until all ingredients are well incorporated. Stir in the jalapeños and corn. Pour batter into a buttered or oiled loaf pan and bake until the interior is no longer wet, about 30 minutes.
Personal Notes:
Personal Notes:
"I like this cornbread a lot more than the rest of the family. it has a little bite. It's wonderful the next day or two for breakfast. Cut a piece in half, spread it with butter and 'fry' both sides in a pan for a few minutes! (I know, I know, but it sure tastes good!)"

 

 

 

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