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Jalapeno Cornbread

Jalapeno Cornbread

Holy jalapeno! This is soul food with a kick. Eat it with a steaming bowl of chili or tomato soup. COOK TIME: 22 Minutes
 YIELD: 12 Servings

Jalapeno Cornbread Jalapeno Cornbread Jalapeno Cornbread Jalapeno Cornbread Jalapeno Cornbread Jalapeno Cornbread

Directions


  1. Position rack in bottom third of oven and preheat to 400° F.
  2. Butter two 9-inch pie plates or muffin tins.
  3. Whisk together dry ingredients, blend well.
  4. Whisk buttermilk, oil, and cilantro in medium bowl and add to flour mixture. Stir to combine.
  5. Add peppers, corn, jalapenos and cheese*, stir and pour into pie plates or muffin tins.
  6. Bake until the tops begin to brown and a toothpick comes out clean (approximately 22 minutes).
  7. Let them cool and enjoy.

*Tip: Add ½ cup of grated sharp cheddar cheese for extra flavour.

Ingredients


  • 1 ½ Cups All-Purpose Flour
  • 2/3 Cup Yellow Cornmeal
  • 2 Tbsp Sugar
  • 2 Tsp Baking Powder
  • ¾ Tsp Salt
  • ½ Tsp Baking Soda
  • 1 Cup Chilled 1% Buttermilk
  • 3 Tbsp Olive Oil
  • 4 Tbsp Chopped Cilantro
  • 2 Tbsp Jalapenos, Minced (No Seeds)
  • ¼ Cup Diced Red Bell Peppers
  • ¼ Cup Corn Niblets
  • 2 Large Eggs
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