Jalapeño Cornbread
This is from my sister-in-law, Jane Ricker. I had my first jalapeno upon moving to Texas and never looked back! Jane says don't dare put this into anything except a cast iron skillet. I have to confess that I've cooked it in regular pans with great success - just not as crispy.
Ingredients
1 cup yellow corn meal
4 teaspoons baking powder
1 egg
1 small can of corn
1 & 1/2 cups milk
1 cup yellow corn meal
4 teaspoons baking powder
1 egg
1 small can of corn
1 & 1/2 cups milk
1/4 cup Jalapeño peppers, chopped (add more if you want)
1 cup sifted flour
1/2 teaspoon salt
3/4 cup grated cheese
Steps
- Mix dry ingredients together. Mix egg and milk together and add to dry ingredients. Stir.
- Add corn, cheese, and jalapeño peppers.
- Heat up a cast iron skillet with 1/4-in. of oil in bottom. Pour batter in after oil is hot.
- Cook until done at 450° F.