Ada Mae's Old Fashioned Recipes

   

Jalapeno Corn Bread

Jalapeno Corn Bread

1 c. yellow cornmeal
1 c. flour
1 tsp. sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
2 c. grated Cheddar cheese
1/4 c. oil
8 oz. can cream style corn
4 oz. can roasted green chilies,
chopped
2 or more jalapeno peppers, chopped
(to taste)
4 oz. can pimentos, chopped

In mixing bowl, combine buttermilk and cornmeal. Let stand 30 minutes. Preheat oven to 375 degrees. Grease 9x13x2 inch baking pan. Add to the cornmeal mixture eggs, oil, cream style corn, green chilies, jalapeno peppers, pimentos, and cheese. Mix well. Omit jalapeno peppers for a mild flavor, if desired. Add remaining flour, baking soda, salt, sugar, and baking powder. Mix well but do not over beat. Do not mix with a mixer on high. Turn into pan. Bake in preheated oven for 30 minutes until a slightly golden brown color appears at the edges. Serve warm. Makes 8-10 pieces.

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