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Wednesday, January 23, 2013

Cheesy Jalapeno Cornbread





We've tried most of the freezer slow cooker meals that I put together, but we have yet to try the pork stew. It suggests to serve it with cornbread so I decided to follow that suggestion. I have some fresh jalapenos waiting around to be used, so I thought I would switch up the normal cornbread recipe. You can choose to use the peppers and cheese along with me, or you can omit one, or both, to fit your taste preference.


In medium bowl, combine flour, cornmeal, sugar, baking powder, and salt.


In a small bowl, mix eggs, milk, and 1/4 c. butter.


In a separate bowl, mix peppers and cheese.


Pour egg mixture, all at once, into flour mixture and gently stir just until moistened. Batter will be slightly lumpy.


Dump peppers and cheese into mixture and stir until evenly mixed throughout. Do not over mix.


Preheat oven to 400 degrees and heat either a cast iron skillet or a 9x5 inch loaf pan for about 3-5 minutes.
Remove pan and put the additional 1 Tbsp of butter in pan and let melt. Spread to coat.


Pour batter evenly into pan and bake approximately 20 minutes or until toothpick inserted in center comes out clean. Let cool slightly before removing from pan. Serve warm.


Look at this goodness! Warm, cheesy, a hint of spiciness....so good!



Ingredients

1 c. flour
3/4 c. cornmeal
3 Tbsp. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
2 eggs, beaten
1 c. milk
1/4 c. butter, melted (may substitute oil)
additional butter (1 Tbsp.) for greasing dish
2 large jalapenos, diced
1 c. cheese, shredded (I used Colby Jack)

Directions

In medium bowl, combine flour, cornmeal, sugar, baking powder, and salt.
In a small bowl, mix eggs, milk, and 1/4 c. butter.
In a separate bowl, mix peppers and cheese.
Pour egg mixture, all at once, into flour mixture and gently stir just until moistened. Batter will be slightly lumpy.
Dump peppers and cheese into mixture and stir until evenly mixed throughout. Do not over mix.
Preheat oven to 400 degrees and heat either a cast iron skillet or a 9x5 inch loaf pan for about 3-5 minutes.
Remove pan and put the additional 1 Tbsp of butter in pan and let melt. Spread to coat.
Pour batter evenly into pan and bake approximately 20 minutes or until toothpick inserted in center comes out clean.
Let cool slightly before removing from pan. Serve warm.






2 comments:

  1. My entire family loves cornbread! Wonder how the kids would like the jalepenos in it? Might have to try it!

    ReplyDelete
    Replies
    1. Let me know the verdict if you try it. :)

      Delete

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