Jalapeño Jack Cornbread (published in Chile Pepper Magazine)

 

Jalapeño Jack Cornbread

Zest Factor: Mild * Yield: 6-8 servings

 

1 ½ cups yellow cornmeal

½ cup all purpose flour

½ cup canned jalapeño slices, minced (if using fresh-use ¼ cup)

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 ½ cups buttermilk

2 eggs beaten to blend

2 teaspoons favorite hot sauce (I like to use a green hot sauce to pair with the jalapeño)

3 tablespoons butter, melted

1 ¼ cup (4 oz) grated pepper jack cheese

Preheat oven to 425˚. Butter a 8 inch square baking pan. In a large bowl, mix first 7 ingredients. In a small bowl, mix buttermilk, eggs, hot sauce, butter and grated pepper jack cheese. Pour into prepared pan. Bake until firm to touch, about 30 minutes.

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2 thoughts on “Jalapeño Jack Cornbread (published in Chile Pepper Magazine)

  1. Pingback: Cornbread-Stuffed Tomatoes (published in Chile Pepper Magazine) « Cooking with Aurora

  2. Pingback: Holiday Stuffing « Cooking with Aurora

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