Wednesday, November 12, 2008

Cheese and Jalapeno Cornbread

I have an old church cookbook that was given to me many years ago and I have used it so much that it is literally falling apart. The pages are loose and stained, but there are numerous treasured recipes in this book. One is Cheese and Jalapeno Corn Bread. It is so moist on the inside with a burst of spicy flavor with your first bite! You can make it as mild or as hot as you like, just protect your hands when chopping the jalapenos as your skin can have a bad reaction to the pepper juice. It's a good idea to wear gloves when handling any hot pepper. My husband loves this cornbread with soups, stews, and also with a pot of ham and beans. And it is even better the next day!

Cheeese and Jalapeno Corn Bread

1&1/2 cups cornmeal

2 eggs, beaten

1 heaping Tablespoon flour

1 cup cream style canned corn

1 teaspoon salt

1/2 teaspoon baking soda

3-6 jalapeno peppers, seeded and chopped

1 cup buttermilk

4-5 green onions, chopped

1/2 chopped bell pepper

2/3 cup oil

1&1/2 cup shredded Cheddar cheese

Preheat oven to 375. Grease a 9x 13in. glass pan with shortening and heat well in oven. Mix corn meal, flour, salt and soda; add buttermilk, oil, eggs, and corn in a large bowl. Mix well. Stir in jalapenos, green onions and bell pepper.Remove pan from oven and pour half of mixture into the pan; top with half of the cheddar cheese. Pour remaining batter over cheese and top with the rest of the cheese. Bake for about 35 min. Enjoy!

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