Jalapeno Cornbread Recipe

 

2 cups white cornmeal, ( I prefer yellow )

 

6 tablespoons flour

 

1 and 1/2 tablespoons baking powder

 

1/8 tablespoon baking soda

 (omit if you use regular milk rather than buttermilk)

 

1/4 tablespoon salt

 

Dash of black pepper

 

1 cup buttermilk

 

8 tablespoons of cooking oil (or bacon grease)

 

1/2 cup grated medium cheddar cheese

 

1 cup cream style corn - DRAINED WELL

 

1 medium jalapeno pepper, diced

(Adjust the amount to your taste;

 one whole pepper will be just a little tangy.

Use more if you want "hot").

 

1/3 cup onion - diced

Preheat the oven to 400 degrees

 

Prepare the skillet by placing the oil in the

 skillet and roll the skillet or use a paper towel

 to coat the sides of the skillet with oil.

 Place the skillet on the

stove top on medium heat.

In a medium size bowl, combine all

 the dry ingredients and mix well. Add corn,

cheese and jalapeno pepper and mix.

Add 1/2 of the buttermilk and stir.

Slowly, add the hot oil from the skillet,

 leaving about 1 tablespoon in skillet. Stir well.

Place skillet back on the stove top.

Watching the consistency of the

 corn meal batter carefully,

 add additional buttermilk while stirring.

The consistency of the batter

 should look like a thick pancake batter.

 This may require a little more or

 less of the remaining buttermilk.

 If the mix is too thick, add more buttermilk.

 If the mixture is too thin, add more cornmeal.

Lightly sprinkle the skillet bottom

 with dry corn meal and pour in the batter.

Immediately, place skillet in pre-heated oven.

Bake at 400 degrees approximately 25 minutes.

 Watch the cornbread after about 20 minutes

and cook until the top is golden brown.

This may take more than 25 minutes

 according to the consistency of batter

you finished with.