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JALAPENO CORN BREAD
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PrintINGREDIENTS
- 1 cup cornmeal
- 1/2 cup shredded Cheddar cheese
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 eggs, beaten
- 1 (8 ounce) can cream-style corn
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 tablespoon minced jalapeno pepper
DIRECTIONS
In a bowl, combine cornmeal, cheese, baking powder and salt. Combine the remaining ingredients; stir into cornmeal mixture just until moistened. Transfer to a greased 9-in. square baking pan. Bake at 350 degrees F for 1 hour or until toothpick inserted near the center comes out clean.
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