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Jalapeno Cornbread
Makes 10-12 four-ounce servings.
1 1/2 cups cornmeal
3/4 cup + 2 tablespoons sugar
1/4 tablespoon salt
1/2 cup + 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups buttermilk
1 cup egg yolks
1/4 cup salad oil
1/4 cup minced yellow onion
1/4 cup + 3 tablespoons minced green bell pepper
1 tablespoon minced jalapeno peppers
2 1/2 tablespoons diced pimentos
1 1/2 cup whole kernel corn (frozen or fresh)
Heat oven to 350
degrees. Grease an 8- x 4-inch loaf pan or 8- x 8-inch square pan and
set aside. In a large bowl, combine cornmeal, sugar, salt, flour, baking
powder and baking soda. In a separate bowl, mix buttermilk, eggs and oil
with an electric mixer. Pour the buttermilk mixture into the cornmeal
mixture and stir well.
Stir in the onion,
green pepper, jalapenos, pimentos and corn. Pour mixture into prepared
pan and bake 18 minutes or until a toothpick comes out clean. If using a
square pan, check bread for doneness after 12-15 minutes. Serve hot.
Approximate values per serving: 166
calories, 7 g fat, 31 mg cholesterol, 4 g protein, 22 g carbohydrates, 1
g fiber, 374mg sodium, 39 percent calories from fat.
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