I'm not usually a fan of corn bread, but when a neighbor made and shared this years ago, I liked it.
I used her recipe with a giant jalapeno from my garden, and made 18 muffins. I baked the muffins at 350 for 30 minutes.
Very moist, not gritty at all, but not hot at all either. When I tried a piece of the jalapeno raw, it was hot, but no heat in the muffins, darn it!
Lee
Jalapeño Cornbread (Karen Cushing’s)
1 1/2 cups cornmeal
1/2 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup grated cheese
1/2 cup finely chopped onions
1 or 2 chopped jalapenos (more or less depending on how how you prefer)
1 can cream style corn
2 eggs
1/2 cup vegetable oil
1 1/4 cup milk
Mix dry ingredients. Add milk, eggs, oil and corn. Add cheese, onions and peppers. Mix with a spoon until blended. Bake in a 9 by 13 inch pan at 375 for 30 minutes. Then broil on high until top is golden.
I used her recipe with a giant jalapeno from my garden, and made 18 muffins. I baked the muffins at 350 for 30 minutes.
Very moist, not gritty at all, but not hot at all either. When I tried a piece of the jalapeno raw, it was hot, but no heat in the muffins, darn it!
Lee
Jalapeño Cornbread (Karen Cushing’s)
1 1/2 cups cornmeal
1/2 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup grated cheese
1/2 cup finely chopped onions
1 or 2 chopped jalapenos (more or less depending on how how you prefer)
1 can cream style corn
2 eggs
1/2 cup vegetable oil
1 1/4 cup milk
Mix dry ingredients. Add milk, eggs, oil and corn. Add cheese, onions and peppers. Mix with a spoon until blended. Bake in a 9 by 13 inch pan at 375 for 30 minutes. Then broil on high until top is golden.
