Jalapeño Corn Bread

Jalapeño Corn Bread
Photo by Randy Mayor

Ingredients

  • 2 large eggs, lightly beaten
  • 1 ¼ cups yellow cornmeal
  • 2 tablespoons minced fresh cilantro
  • 1 cup fat-free milk
  • ½ cup chopped red bell pepper
  • 1 teaspoon salt
  • 1 (7-ounce) can whole-kernel corn, drained
  • + 8 more ingredients
    • 1 teaspoon vegetable oil
    • 2 tablespoons sugar
    • 1 ¼ cups all-purpose flour
    • ½ cup minced seeded jalapeño pepper (about 6 large)
    • 1 tablespoon baking powder
    • Cooking spray
    • 3 tablespoons butter or stick margarine, melted
    • 1 teaspoon ground cumin

Preheat oven to 425°. Coat a 10-inch cast-iron or heavy ovenproof skillet with oil and cooking spray. Place pan in a 425° oven for 7 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through cumin) in a bowl. Combine the milk and...

View full recipe at My Recipes

Comments

Variations on Jalapeño Corn Bread

  • Jalapeño Corn Bread
    • 1 1/2 cups cornmeal
    • 3/4 teaspoon baking powder
    • Cooking spray
    • 2 tablespoons vegetable oil
    • 2 large egg whites, lightly beaten
    • +6 other ingredients
  • Jalapeño Corn Bread
    • 1 1/2 cups buttermilk
    • 3 tablespoons butter
    • 4 jalapeño chilies
    • 2 tablespoons sugar
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • +3 other ingredients
  • Jalapeño Corn Bread
    • 3/4 teaspoon baking soda
    • 2 large egg whites, lightly beaten
    • 1 1/2 cups cornmeal
    • 2 tablespoons dark molasses
    • +7 other ingredients


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