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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a nice moist cornbread recipe that goes great with chili or jambalaya! The optional jalapenos give it is nice kick! Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
1/3 cup sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 egg, lightly beaten |
1 cup sour cream |
1/3 cup milk |
1/4 cup melted butter |
1/4 cup pickled jalapenos (optional) |
Directions:
1. In a large bowl, combine the dry ingredients, flour through salt.
2. In a smaller bowl, combine egg, sour cream, milk and butter; stir wet mixture into dry ingredients just until moistened. Add jalapenos.
3. Pour into a greased or parchment lined 8-in. square baking dish. Bake at 400 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Enjoy!
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