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Jalapeno and Cheddar Cornbread
Serves 8 |
Spicy with a hint of sweetness.
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Ingredients:
| 1 tablespoon butter |
| 1 cup flour |
| 1 cup ground cornmeal |
| 1 tablespoon sugar |
| 2 teaspoons baking powder |
| 1/4 teaspoon salt |
| 1/2 teaspoon baking soda |
| 1/2 cup buttermilk |
| 2 eggs, plus 1 egg white |
| 1 cup grated cheddar cheese |
| 1/2 cup canned creamed corn |
| 3 green onions, thinly sliced |
| 2 jalapeno peppers, seeded and finely diced |
Directions:
- Preheat oven to 400° F.
- Melt butter in oven in medium pan. Remove pan from oven once butter is melted, tilt to coat bottom and sides.
- In large mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, and baking soda. In small bowl, beat together buttermilk, eggs, and egg white. Add to dry mixture; stir until combined. Fold in cheese, corn, green onions, and jalapenos. Spread into prepared pan.
- Bake for 25-30 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
| Cooking Method: | Bake |
| Course: | Side |
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