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Jalapeño-Cheddar Corn Bread

Jalapeño-Cheddar Corn Bread

Jalapeno-Cheddar Corn Bread is rated 4.0 out of 5 by 1.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 10
Laced with jalapeño peppers and enriched with cheddar cheese, this corn bread is the perfect accompaniment to a hearty chili or stew.

Ingredients:

  • 1 cup finely ground cornmeal
  • 1 cup all-purpose flour
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/4 cup sugar
  • 1/4 cup finely chopped seeded jalapeño peppers
  • 3/4 cup grated sharp cheddar cheese
  • 1 egg
  • 1 cup buttermilk
  • 4 Tbs. (1/2 stick) unsalted butter, melted

Directions:

Preheat an oven to 400°F. Grease a 10-inch cast-iron fry pan.

In a large bowl, stir together the cornmeal, flour, baking powder, salt, cayenne, sugar, jalapeños and cheese. Make a well in the center.

In another bowl, whisk together the egg, buttermilk and melted butter until just blended. Pour the egg mixture into the well in the cornmeal mixture and fold gently until the batter is blended and no lumps remain.

Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the corn bread comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for at least 15 minutes before serving. Cut the corn bread into wedges and serve. Serves 8 to 10.
Williams-Sonoma Kitchen.
Rated 4 out of 5 by from Simple and Tasty Tried this for dinner last night, and will definitely make it again. We thought the balance of peppers and cheese was just about right. I baked it in a pie plate. A few changes: I don't like sweet cornbread, so I reduced the amount of sugar to only 1 TBS. The final bread was not really well-browned on top (maybe because not enough sugar?), but a sprinkle of grated cheese would easily fix that.
Date published: 2014-05-26
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