Jalapeno Corn Bread

Name: Jalapeno Corn Bread
Total time: 2700 s
Yield: 6 servings
Ingredients: 1 teaspoon vegetable oil; 1 cup flour; 1 cup cornmeal; 2 teaspoons sugar; 1 tablespoon baking powder; 2 teaspoons cumin; 1 teaspoon salt; 1 1/3 cups buttermilk; 1 large eggs slightly beaten; 2 egg whites; 1 tablespoon butter melted; 11 ounces corn Mexi, corn with peppers, drained; 2 tablespoons jalapeno chilies seeded and finely chopped

Pork

13Ingredients

┅Calories

45Minutes

Description

Put a little zip and texture into your cornbread. Serve as a side with Cajun Pork Paella or with BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette.

Ingredients

servings:

1 teaspoon vegetable oil
1 cup flour
1 cup cornmeal
2 teaspoons sugar
1 tablespoon baking powder
2 teaspoons cumin
1 teaspoon salt
1 1/3 cups buttermilk
1 large eggs (slightly beaten)
2 egg whites
1 tablespoon butter (melted)
11 ounces corn (Mexi, corn with peppers, drained)
2 tablespoons jalapeno chilies (seeded and finely chopped)

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Directions

Heat oven to 425 degrees F. Coat 10-inch cast iron skillet with vegetable oil. Place skillet in oven for 5 to 7 minutes. In mixing bowl, combine flour, cornmeal, sugar, baking powder, cumin and salt; stir to blend. Add remaining ingredients, mixing just until ingredients are moistened. Pour batter into prepared skillet. Bake at 425 degrees F for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; serve warm.
Serves 6.

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