Jalapeno cornbread
Jalapeno cornbread
Ingredients/Components
- self-rising cornmeal yellow - 1 c
- baking powder - 2 tsp
- large eggs - 2 item
- sour cream - 3 Tbsp
- sliced, diced or chopped jalapeno peppers - 1/4 c
- canola oil - 1 Tbsp
How to make jalapeno cornbread:
Combine cornmeal and baking powder in a mixing bowl. In another bowl, combine corn, slightly beaten eggs, sour cream and jalapenos; add to dry mixture, stirring until all ingredients are moistened.In a large skillet, preferably an iron one, heat the canola oil and stir into corn meal mixture. Pour this batter into the hot skillet; bake in 450° oven about 20 minutes, until golden brown. Turn out of pan immediately and cut into wedges.
You can cut up the jalapenos with your kitchen scissors or shears. Don't handle the hot peppers without disposable gloves.
Recipe categories: Breads, Grains, Pasta, rice and grains.
Rating:
Related ingredients:
eggs, flour, butter, eggs, beaten, shortening or margarine, self-rising meal, white lily flour, 1/2 cups jiffy baking mix
You may be interested in these recipes: