Jalapeño Corn Bread


1 C blue corn meal             

4 T finely chopped jalapeño, seeds removed

1 C flour                                

2 cloves garlic, finely chopped

2 tsp. sugar                          

1 C onion, finely chopped

1 tsp. baking powder                      

2 eggs, beaten

1 tsp. baking soda               

1 C grated cheddar cheese

1 tsp. salt                              

3 T oil

1 ½ C buttermilk



Combine all dry ingredients in a large bowl.


 Heat the buttermilk with the peppers, garlic and onions just until small bubbles form around the edges; remove from heat and let cool.  Combine eggs, cheese, buttermilk and oil and blend well. 


Add the liquid ingredients to the dry ingredients and stir until smooth.  Pour into a greased 9-inch square pan and bake in a 425F oven for 40-50 minutes. 


Note:  Yellow corn meal can be used, as can milder peppers.