Jalapeño Corn Bread
Posted: Tue Jul 07, 2009 5:33 pm
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.
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.