Jalapeño Corn Bread
Hot chilies and cheese separate this Southwestern version from ordinary corn bread. It’s the perfect accompaniment for roasted or grilled foods.
- Jalapeño Chilies - 2, minced
- Creamed Corn - one, 17-ounce can
- Baking Soda - 1/2 teaspoon
- Salt - 1/2 teaspoon
- Sugar - 1 tablespoon
- Eggs - 2
- Buttermilk - 3/4 cup
- Oil - 1/3 cup
- Longhorn Cheese - 1 cup, grated
- Yellow Cornmeal - 2 cups
Preheat the oven to 350 F. Heavily grease a 17-1/2-by-12-inch baking pan.
In a large bowl, mix the jalapeños with the corn. Beat in the baking soda, salt, and sugar, then add the eggs one at a time, beating well between each addition. Add the buttermilk and oil, then whisk in the cheese and cornmeal.
Pour the batter into the prepared pan, distributing it evenly. Bake in the center of the preheated oven for 30 to 40 minutes, or until the top is browned and a toothpick inserted in the center comes out clean. Cool in the pan; cut into squares.