February 5, 2012

Cheddar and Jalapeno Corn Bread

 This is a twist on the traditional corn bread recipe. It is a very moist corn bread packing just a little bit of heat!!!


2/3 cup butter or margarine, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
8oz sharp Cheddar cheese shredded
4 oz can of Jalapeno peppers chopped


In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. Add the shredded cheddar and chilies and blend by hand.               
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. 


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