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RECIPE 74
Jalapeño Corn Bread
GRANNY SAYS: What
is the affiliation between jalapeños and flaky, light cornbread with melted butter! Dunno, but it may
be similar to the one between this golden bread and the people who
finish every crumb of it. And then want more, more, more!
| 1 1/2 cups yellow cornmeal |
1/2 cup all purpose flour |
| 4 jalapeño chilies, minced |
2 tbsp. sugar |
| 2 tsp. baking powder |
1 tsp. baking soda |
| 1 tsp. salt |
1 1/2 cups buttermilk |
| 2 eggs |
3 tbsp. melted butter |
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Mix cornmeal, flour, jalapeños, sugar, baking powder, baking soda,
and salt in a large bowl.
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Combine buttermilk and lightly beaten eggs with butter, and add to
the cornmeal mixture.
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Stir to blend and pour into a buttered 8-inch square pan.
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Bake in a preheated oven at 425 degrees for about 30 minutes, or until
firm to the touch.
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