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Jalapeño Cornbread Recipe

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This recipe for Jalapeño Cornbread is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, 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:  
1/2 c. milk
1/2 c. buttermilk
1 extra large egg
2 T. vegetable oil
1 T. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. cornmeal
1/2 c. all-purpose flour
2 T. diced red bell pepper or pimiento
2 T. minced jalapeños
1/4 c. whole kernel corn
Directions:
Directions:
Heat oven to 425ºF. Generously grease an 8-inch cast iron skillet or round baking pan. In a medium bowl, whisk together milk, buttermilk, egg, oil sugar, baking powder and salt until well blended. Add cornmeal and flour. Mix just until dry ingredients are moistened. Fold in red pepper, jalapeños and corn. Pour into skillet. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Make 6 servings.

 

 

 

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