[Jalapeno Corn Bread]
Source: A feast for the senses Opera at Home - the Whites
Ingredients
- Jalapeno peppers (or more, to taste)
- 1 cup corn meal
- 1 cup flour
- 2 tsps baking powder
- 1 teaspoon salt
- 1 cup cream-style canned corn
- 1 cup sour cream
- ½ cup corn oil
- 2 eggs, lightly beaten
- 2 cups cheddar cheese, grated
- 1 sweet onion, diced
Directions
1. Preheat oven to 350 F. Cut jalapeno peppers in half, removing seeds and membranes, and mince finely. Be careful when handling jalapenos. In particular, do not touch your eyes without washing hands first. |
2. Combine jalapeno peppers, corn meal. flour, baking powder, and salt, mix well. In a separate bowl mix corn, sour cream, corn oil, eggs, cheese, and onion. Then mix into dry ingredients. Pour mixture into a bundt pan and bake for 1 hour or until nicely browned. Cool and cover. Transport corn bread in its cooking pan. |
3. Before serving: |
4. Reheat in a 400 F oven for five minutes. Remove from pan and slice. |
[ Back to top ]
Categories
Appetizers/snacks[ Back to top ]