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Jalapeño Cornbread Recipe

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This recipe for Jalapeño Cornbread is from An Ortolf Family Tradition, 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:  
1 cup yellow cornmeal
1 cup buttermilk
1 cup unsifted all purpose flour
1 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1 large egg
1/4 cup vegetable oil
8 3/4 oz can whole kernel corn, drained
4 ounce can chopped pimentos
2 cups cheddar cheese shredded
Directions:
Directions:
Preheat oven to 375º . Grease and flour a 9x13x2 inch pan. In a small bowl, mix cornmeal with buttermilk and set aside. In a large bowl combine flour, sugar, salt, baking powder, baking soda, egg, oil, and cornmeal mixture; stir until blended. Stir in remaining ingredients. Pour into prepared pan. Bake 30 minutes. cut into squares when cool.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This cornbread is a great addition to any meal, but always best with a Mexican favorite or soup.

 

 

 

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