Jalapeno Corn Bread Recipe
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Easy to make corn bread with jalapenos added for a nice flavor and hint of spice. If you like spicier foods you can add more jalapenos turn up the heat.
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1 cup yellow corn meal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 pinch kosher salt
3 large eggs
1 cup heavy cream
1/4 cup (1/2 stick) butter or margarine - melted
1 cup corn kernels - fesh, canned or frozen
2/3 cup cheddar cheese - grated - can substitute monterey jack or sharp cheddar
1 medium jalapeno pepper - seeded, chopped fine, or jarred jalapeÃƒÆ’Ã‚Â±o (3 teaspoons) chopped fine
:8 inch square or round baking dish
Preheat oven to 375°.
Butter or grease a baking dish.
In a large mixing bowl, combine cornmeal, flour, sugar, baking powder and salt.
Mix with a fork.
Stir in the eggs, cream and melted butter.
Fold in corn, cheese and jalapeno pepper until well distributed.
Spoon batter into the prepared baking dish.
Bake until a cake tester or toothpick inserted in the center of the corn bread comes out clean, 35-40 minutes.
Note: You can use as much or as little jalapeno as desired in this recipe.
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