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 |
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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.