Cornbread With Jalapeno and Cheddar Cheese |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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You can omit the jalapeno and or cheese. They have a nice kick to them. I am removing Trans fats from my recipes for better health. This originally had shortening and now replaced with a healthier choice of oil. Ingredients:
1 cup cornmeal |
1 cup flour, sifted |
1/4 cup sugar |
3 teaspoons baking powder |
1 teaspoon salt |
1/4 cup canola oil, chilled |
1 cup buttermilk (you can use plain milk) |
1 egg, beaten |
1/2 cup cheddar cheese |
1 jalapeno, finely diced |
Directions:
1. Mix corn meal, flour sugar, baking powder and salt.
2. Cut in oil till crumbly.
3. Mix in jalapeno and cheese.
4. Mix in egg and milk till just blended do not over mix.
5. Pour batter into a greased hot cast iron pan.
6. Bake in a preheated oven 400 degrees for 20 minutes.
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