Monday, February 15, 2010

Jalapeno Cheddar Cheese Corn Bread

I didn’t want to make just any corn bread to serve with my 13 Bean Turkey Chili I wanted something different so I added jalapenos and cheddar cheese to the batter before cooking.
Jalapeno Cheddar Cheese Corn Bread
1 ¼ cups yellow corn meal
¾ cup flour
2 ½ teaspoons baking powder
¼ cup sugar
½ teaspoon salt
1 jalapeno pepper, chopped (remove seeds before hand for a mild flavor)
1 cup cheddar cheese, grated
2 eggs
¼ cup oil
1 cup milk
Preheat oven to 400⁰F. Grease pan (9-inch or muffin tin).
In a large bowl combine corn meal, flour, baking powder, sugar, salt, jalapeno pepper and cheese.
In another bowl combine eggs, oil and milk.
Mix the wet ingredients with the dry ingredients until moistened. Pour batter into prepared pan.
Bake 20 to 25 minutes or until a golden brown for the 9-inch pan
Bake 15 to 20 minutes or until a golden brown for the muffin tin.
For mild muffins remove seeds from the jalapeno pepper before chopping.Pin It

1 comment:

Anonymous said...

Did you serve this with the chili? I love corn bread with chili... perfection.