Jalapeño Corn Bread

[kirra]

Jalapeño Corn Bread

Jalapeño chiles, real corn and lots of cheese distinguish this corn bread from the old-fashioned, all-American ya'all version of corn bread. It's not too fiery, but makes an awesome side dish for roasted or grilled foods.

Ingredients:

2 - 10 jalapeño chiles, finely chopped with seeds 1168
1 3 1/2 ounce can diced green chiles 1146
1 onion, finely diced
1 17 ounce can creamed corn
1/2 tsp baking soda
1/2 tsp salt
1 tbsp sugar
2 eggs
3/4 cup buttermilk
1/3 cup corn or canola oil
1 cup cheddar cheese, grated
2 cups yellow corn meal

Preparation:

Preheat oven to 350 degrees. Grease a 9 x 14 inch pan. In a large bowl, mix jalapeños with corn and onion. Beat in baking soda, salt and sugar, then add the eggs one at a time, beating well. Add buttermilk and oil, then cheese and cornmeal.

Pour batter into pan and bake for 40 to 45 minutes, or until the top is brown and a toothpick inserted in the center comes out clean. Cool in pan and serve in squares. Serves 10.