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Jalapeno-Cheese Corn Bread
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    Jalapeno-Cheese Corn Bread

  • 8 Tablespoons (1 stick) unsalted butter
  • 1/2 cup chopped onion
  • 1 clove garlic minced
  • 1 jalapeno peppers finely chopped -- (1 to 2)
  • 1 cup whole corn kernels
  • 1 1/2 cups yellow cornmeal
  • 1 cup flour
  • 1/2 cup sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk (low-fat can be used)
  • 2 eggs slightly beaten
  • 1 cup shredded monterey jack cheese
  • Heat oven to 350 degrees, melt butter in a 10" cast iron skillet over medium-low heat. Saute onion, garlic, jalapenos and corn kernels until tender, about 5 mins. In a large bowl, sift together cornmeal, flour, sugar, baking powder and salt. Stir in buttermilk and eggs, add sauteed mixture, stir until incorporated. add cheese and stir. Pour batter back into skillet, bake for 30-35 mins. until golden brown on edges and firm to touch. let cornbread sit for 20-30 mins.before cutting into wedges.

    REMINDER: IF YOUR CAST IRON SKILLET HAS A WOODEN HANDLE ON IT, PLEASE REMOVE IT BEFORE PLACING INTO OVEN.

    From:   Rex Flint, wrecks2@access.webcombo.net
    Posted By:   Rex Flint
    Post Date:  

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