In the Kitchen with Colleen

 

 

 

Jalapeno CornBread

 

 

Ingredients

• 1¼ cups yellow cornmeal
• 1¼ cup flour
• 1 level tbsp baking powder
• 1 tsp salt
• ¼ tsp paprika
• 1 tsp granulated sugar|sugar
• 1 well-beaten egg
• ? cup milk
• ½ cup evaporated milk
• ¼ cup shortening
• 1 x 15-ounce can cream-style corn
• 4 tbsp butter
• 2 tbsp chopped onion
• 3 jalapeno chiles, chopped or diced
• 4-ounce can chopped green chiles
• 3 tbsp chopped pimento
• 1 cup shredded cheddar cheese

Directions

1. Mix corn meal, flour, baking powder, salt, granulated sugar|sugar and paprika in a large mixing bowl.
2. Combine egg, milk, shortening and corn.
3. Add to dry ingredients.
4. In a saucepan, melt butter and saute onions, chiles and pimento until onions until tender.
5. Add this to the rest of the mixture.
6. Mix well, but don't over do it.
7. Add cheese and blend in.
8. butter an 8-inch square pan and pour mixture in.
9. Heat oven to 400°F and bake for 35 minutes.
10. Cool, then cut into serving pieces.