Name: Jalapeño Corn Bread
Yield: Serves 8
Ingredients: 1 1/2 cups yellow cornmeal; 1/2 cup all purpose flour; 4 jalapeño chilies, seeded but not deveined, chopped; 2 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/2 cups buttermilk; 2 eggs, beaten to blend; 3 tablespoons butter, melted

Recipe information

Yield
Serves 8

Ingredients

1 1/2 cups yellow cornmeal

1/2 cup all purpose flour

4 jalapeño chilies, seeded but not deveined, chopped

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups buttermilk

2 eggs, beaten to blend

3 tablespoons butter, melted

Preparation

Preheat oven to 425°F. Butter 8-inch square baking pan. Mix first 7 ingredients in large bowl. Mix buttermilk, eggs and butter in small bowl. Add to dry ingredients and stir until just mixed. Pour into prepared pan. Bake until firm to touch, about 30 minutes.