Speaking of Cornbread…

My Buddy found a great recipe for Jalapeno-Cheese Cornbread and shared it with us a few years back. The proportions described in the recipe are perfection in my opinion… Chili with cornbread, Navy beans with onion and cornbread, Hoppin John with cornbread – you name it and cornbread is the perfect match! (Heidi loves it for dessert with butter and honey). I got a HUGE kick out of his “dry” humor when he added “serves 1” to the recipe! 😀

Jalapeno & Cheese Cornbread

Ingredients:

  • 1 1⁄2 cup yellow cornmeal
  • 1⁄2 cup all purpose white flour
  • 1⁄4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1⁄3 cup vegetable oil
  • 1 ea egg (large), lightly beaten
  • 1 ea 4 oz can chopped jalapeno
  • 3 1⁄2 ounce cheddar cheese, shredded

Directions:

  1. Preheat oven to 400 F.
  2. Grease an 8 inch square baking pan.
  3. Combine dry ingredients medium bowl.
  4. Combine milk, oil, and egg in small bowl. Mix well. Add mixture to dry ingredients. Stir until blended. Pour into pan.
  5. Mix, then add chilis and cheese. Fold in.
  6. Bake for 20 to 25 minutes or until a wooden pick inserted into the center comes out clean.

Notes:
If recipe is doubled, use a 13 x 9 inch baking pan.
Try reducing oil to 1/4 cup when using cheese. (I found this to be an important hint).

For Outdoor Cooking:

I have a Lodge Logic square frying pan that is absolutely perfect for cornbread and matches this recipe (doubled) perfectly. The trick with cast iron is to pre-heat your iron to *very* hot before inserting the batter.  YUM!

This entry was posted by dave on Sunday, June 27th, 2010 at 8:46 pm and is filed under Random Recipes . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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