Jalapeno Cornbread #1

Ingredients & Directions


1 c All-purpose flour
3/4 c Yellow cornmeal
1/2 c Sugar
3/4 ts Baking soda
1/2 ts Salt
2 Eggs
1/2 c Buttermilk
1/4 c Vegetable oil
3/4 c Fresh or frozen corn kernel
-(thawed)
2 sm Fresh or canned jalapeno
-peppers; seeded and chopped
-(about 2 tbsp)

From: gpm8575@trex.oscs.montana.edu

Date: Sun, 13 Mar 1994 17:50:24

Heat oven to 350F; grease 8 1/2×4 1/2×2 3/4 -inch loaf pan Mix dry
ingredients in bowl, set aside. Beat eggs, add buttermilk, and oil, blend
well, add corn and jalapenos; Stir into dry mixture just until moistened.
Spoon into loaf pan and bake 45-50 min. until wooden pick in center comes
out clean. 6-8 servings –serve warm (its great w/ butter & honey!)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
8 Servings

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