This Jalapeño Corn Bread speckled with chopped jalapeños and cheese is a great accompaniment for chili, soup and meat dishes. Like it hot? Add another jalapeño and leave the seeds and membranes in the jalapeños. It seems that some dishes just beg for a large slice of corn bread. For me, I cannot think of serving a bowl of soup without a slice of corn bread. If I did, I would probably be asked to leave the dinner table! 🙂 I made this a few weeks ago with rave reviews, serve this corn bread with Beef and Pinto Bean Chili and I am certain it will become a favorite in your house as well.
Jalapeño Corn Bread
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 6 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 jalapeño peppers, seeded and finely chopped
- 2 eggs
- 1 cup buttermilk
- 1/4 cup olive oil
- 1/2 cup of shredded cheddar cheese
- Preheat oven to 400 degrees F. Grease a 9-inch square baking pan.
- In a medium bowl, combine cornmeal, flour, sugar, baking powder, salt, baking soda, and jalapeños; set aside.
- In another bowl, whisk together the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in cheese. Pour into a greased 9-in. square baking pan.
- Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm.
Source: adapted from allrecipes