Jalapeño Cornbread
Submitted by Naomi D.
Ingredients:
- 2 C. yellow cornmeal
- 3 t. baking powder
- 1 t. sugar
- 1 t. salt
- 1 C. grated Cheddar cheese
- 3 eggs
- 1/2 C. corn oil
- 1 C. buttermilk
- 1 No. 303 can cream style corn (I think that is 2 cups)
- 3-4 finely chopped jalapeno peppers
Directions:
- Sift together in a large bowl the cornmeal, baking powder, sugar, and salt.
- Blend together the eggs, corn oil, buttermilk, corn, cheese, and peppers. Add to dry ingredients and mix. Don’t stir too much.
- Pour into greased pan.
- Bake at 450 degrees for 30 min.
Note: This is an old recipe – hence, the No. 303 can measurement.
