R
RogueWarrior1957
Guest
Jalapeno Cornbread
Region: New Mexico
Yield: 16 one-inch squares (somebody didn't have the country appetite for cornbread!)
Baking time: 35-40 minutes at 425 degrees F.
End product may be frozen till used.
Ingredients:
1 cup flour
1/8 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon garlic powder
1 cup cornmeal (not self-rising)
2 eggs
1 cup buttermilk
1/4 cup shortening
8 ounces cream-style corn
2 tablespoons chopped green chile (Jalapeno or regular green chile. Varied amounts may be used.)
Directions:
1. Combine first six ingredients in a medium size mixing bowl.
2. Add eggs, milk, and shortening to flour-cornmeal mixture and beat until smooth. Add corn and green chile (jalapeno) and blend well.
3. Pour mixture into a greased (and floured), 8 inch baking pan and bake in preheated oven at 425 degrees F for 35-40 minutes, or until cornbread is golden brown.
4. Cut into squares and serve. Goes great with chili, pinto beans, or just about any wild game dish.
Note: You'd probably want to double all the ingredients and use two 8" baking pans unless you don't plan to feed hearty appetites! I use two cast iron skillets. It might get really ugly if you run out before everyone has had his fill...especially at deer camp!
Region: New Mexico
Yield: 16 one-inch squares (somebody didn't have the country appetite for cornbread!)
Baking time: 35-40 minutes at 425 degrees F.
End product may be frozen till used.
Ingredients:
1 cup flour
1/8 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon garlic powder
1 cup cornmeal (not self-rising)
2 eggs
1 cup buttermilk
1/4 cup shortening
8 ounces cream-style corn
2 tablespoons chopped green chile (Jalapeno or regular green chile. Varied amounts may be used.)
Directions:
1. Combine first six ingredients in a medium size mixing bowl.
2. Add eggs, milk, and shortening to flour-cornmeal mixture and beat until smooth. Add corn and green chile (jalapeno) and blend well.
3. Pour mixture into a greased (and floured), 8 inch baking pan and bake in preheated oven at 425 degrees F for 35-40 minutes, or until cornbread is golden brown.
4. Cut into squares and serve. Goes great with chili, pinto beans, or just about any wild game dish.
Note: You'd probably want to double all the ingredients and use two 8" baking pans unless you don't plan to feed hearty appetites! I use two cast iron skillets. It might get really ugly if you run out before everyone has had his fill...especially at deer camp!
