Name: Jalapeño Cornbread
Yield: 1 round loaf
Cuisine: Tex-Mex
Ingredients: 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

Jalapeño Cornbread

bread, biscuits, & rolls

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.

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Ingredients
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.