jalapeno cornbread
(2 ratings)
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This recipe is wonderful with soup or just about anything you fix in the winter..goes great with a big pot of great northern beans , oh well ,you will just have to cook this to find out how good it is...Happy Cooking!!!!
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(2 ratings)
yield
10 serving(s)
prep time
15 Min
cook time
35 Min
method
Bake
Ingredients For jalapeno cornbread
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1 1/2 cmartha white self rising cornmeal mix (hotrise)
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1 tspsalt
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1 tspsoda
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1 pinchbaking powder
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3 Tbspsugar
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3 Tbspself rising flour
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2 cbuttermilk
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3 lgeggs
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1/2 ccooking oil
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1 mdchopped bell pepper
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1 mdchopped onion
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3/4 cancream style corn (large)
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1 1/4 cvelveeta shredded cheese(original)
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3hot jalapeno (chopped and seeded)opt. or (may use less)
- THIS CAN BE MADE WITH MEAT IF YOU CHOOSE.
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1/2 lbcooked ground chuck (optional)
How To Make jalapeno cornbread
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1Preheat oven to 425. Grease a 9 x 13 pan.
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2Mix dry ingredients...add eggs (slightly beaten),buttermilk and oil..stir in corn. Add green pepper ,onion and jalapeno and shredded cheese . mix well by hand . Add cooked meat if you choose.
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3Cook for about 25 to 35 minutes...check to make sure it is done ,but do not overcook . It should be very moist.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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