Thursday, November 24, 2011

Jalapeno Cornbread

This is a more flavorful  twist on classic cornbread.  The peppers really aren't all that spicy, but they do add some texture and flavor.

Yield: 8 servings


  • 1 cup cornmeal
  • 1 cup flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup milk
  • 1/2 cup whipping cream
  • 2 large eggs
  • 1/2 cup butter, melted
  • 1/2 lb. cheese, shredded, divided
  • 2-4 jalapeno peppers, diced


  1. Combine the cornmeal, flour, sugar, baking powder, and salt.  Set aside.
  2. In another bowl, combine the milk, cream, eggs, and butter.  Mix well.  Pour into the dry ingredients and mix just until moistened.
  3. Add 1/2 cup of the cheese and the jalapenos.  Stir to mix.
  4. Pour the batter into a greased and floured 9" cake pan.  Top with remaining cheese.
  5. Bake at 350°F for 30-35 minutes, until a toothpick comes out clean.
  6. Cool for five minutes before serving.  Cut into wedges.

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