Jalapeno Corn Bread Recipe
Ingredients
1 cup yellow cornmeal
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2-3 tablespoons sugar or honey
1 large egg, lightly beaten
1 1/2 cups plain yogurt, buttermilk, or sour cream
1 cup creamed corn (canned)
1/4 cup vegetable oil
OPTIONAL INGREDIENTS
1 bunch scallions, finely chopped
1 jalapeho pepper, finely minced
1 teaspoon black pepper
Directions
1. Preheat oven to 350° F. Lightly grease an 8-inch-square baking pan.
2. Combine the cornmeal, flour, baking powder, salt, and sugar or honey in a large mixing bowl. In a separate bowl, combine the egg, yogurt, buttermilk, or sour cream, creamed corn, and vegetable oil. Add the egg mixture to the flour mixture and stir until just blended. For a spicy corn bread, stir in the scallions, jalapeno, and/or black pepper.
3. Spoon the batter into prepared pan and bake for 45-55 minutes, or until the bread is just beginning to get golden. Do not let it brown.
2. Combine the cornmeal, flour, baking powder, salt, and sugar or honey in a large mixing bowl. In a separate bowl, combine the egg, yogurt, buttermilk, or sour cream, creamed corn, and vegetable oil. Add the egg mixture to the flour mixture and stir until just blended. For a spicy corn bread, stir in the scallions, jalapeno, and/or black pepper.
3. Spoon the batter into prepared pan and bake for 45-55 minutes, or until the bread is just beginning to get golden. Do not let it brown.
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