|Jalapeno-Cheese Corn Bread|
Heat oven to 350 degrees, melt butter in a 10" cast iron skillet over medium-low heat. Saute onion, garlic, jalapenos and corn kernels until tender, about 5 mins. In a large bowl, sift together cornmeal, flour, sugar, baking powder and salt. Stir in buttermilk and eggs, add sauteed mixture, stir until incorporated. add cheese and stir. Pour batter back into skillet, bake for 30-35 mins. until golden brown on edges and firm to touch. let cornbread sit for 20-30 mins.before cutting into wedges.
REMINDER: IF YOUR CAST IRON SKILLET HAS A WOODEN HANDLE ON IT, PLEASE REMOVE IT BEFORE PLACING INTO OVEN.
From:   Rex Flint, email@example.com
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
323 * 578-5603