Thursday, September 13, 2012

Jalapeno and Cheddar Corn Bread

 When I discovered how easy it is to make corn bread from scratch, I vowed to never buy a "corn bread mix" again.  It is every bit as simple to make from scratch as it is to make it from a mix.  My inspiration for this corn bread comes from a restaurant in Branson, MO ... White River Fish Co.  Most restaurants serve a french bread or dinner rolls, but they serve jalapeno corn bread.  I started with the basic corn bread recipe, added in some fresh organic jalapenos from my garden and then thought of how well cheddar pairs with jalapenos ... so I decided to add cheese to the recipe.  Hubby said it was great!  :)

You Will Need:

  • 1 c. corn meal
  • 1 c. flour
  • 2 T. sugar
  • 1 egg
  • 1 c. milk
  • 4 t. baking powder
  • 2 to 5 chopped jalapenos (depending on your taste)
  • 3/4 c. shredded cheddar
  • 1/2 t. salt
  • 1/4 c. oil

Make It:

  1. Preheat oven to 425 degrees
  2. Combine all ingredients in a large mixing bowl
  3. Pour into a greased 8x8 pan and bake for 20 to 30 minutes, until golden and toothpick inserted into center comes out clean

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