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Post Info TOPIC: Jalapeno Corn Bread


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Jalapeno Corn Bread



1 cup (250 ml) corn meal

1 cup (250 ml) flour

1 tsp. (5 ml) baking powder

1/2 tsp (2 ml) baking soda

1/2 tsp (2 ml) salt

1 cup (250 ml) grated cheddar cheese

3 large eggs

1 cup (250) sour cream

1/2 cup (125 ml) melted butter

1 (10-oz. / c. 285 g) tin of Cream-Style corn

About 75 ml of Jalapenos peppers, chopped very finely



(I probably don't use quite that many. Judge by your desire of hotness. Do not get your fingers near your eyes, and wash your hands extremely well. )



Combine the corn meal, flour, baking powder, soda, and salt in a mixing bowl. In a separate bowl, beat the eggs until light and fluffy. Then add the sour cream, melted butter, and corn. Put into the dry ingredients. Stir in the peppers and cheese last. Place into a greased and floured 9 x 13-inch (23 x 33 cm) pan. Bake in a 375 F (190 C) oven for 30 - 35 minutes or until golden brown and a straw, skewer, or toothpick doesn't stick when inserted into the middle. When slightly cooled, cut into squares. I usually heat mine up a bit before serving. This freezes very well and is great with a main meal or as an hors d'oeuvre. Enjoy! For additional color and flavor, you may want to add 2 green onions, finely chopped, 1/4 sweet red pepper, finely diced, a few sprigs of fresh dill, finely cut, and 1/4 cup (60 ml) maple syrup.


You can substitute the Jalapenos for any pepper you desire. 



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Never made cornbread but I've seen it being made on tv. Will have a go one day.

Later gator
Russ

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Thanks for the recipe, Joe, I am a huge fan of Penner Cornbread and since we're having left over Chili tomorrow, I think I'll whoop up a batch. I'll have to do mine in a muffin pan so I can separate Her's from Mine 'cause she won't eat the penners. I'll try and post up a pickie or two if I can.

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Thanks for offering that, Joe. I'll print it and put it in "the book" - along with several others of different ilks.

You can vary the texture of your cornbread by using different flours: All Purpose flour, Bread flour, or Cake flour; and you may have to do some experimenting and adjusting to get the different ones "right". Also, what sort of shortening you use will have an effect on texture and taste; butter, lard, Crisco, olive oil, and bacon drippings are my go-to choices.

My late Mother-in-Law was what I think one of the best cooks I have ever known, and she was a consummate cornbread expert. Funny thing is, she never measured anything by normal standards - neither of my Grandmothers did, either - but seldom did she make a "clinker". I sorely miss her and her cooking.

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OK, I thought I'd update Y'all on the Jalapeno Cornbread for today.
The three branches of Gooberment have all met and after the Legislative (ME) proposal of using a muffin pan so the preferences could be divided between parties, the Judicial and Excutive (HER) have ruled that the Muffin pan is allowed but the basic mix has to be Martha White's Sweet Yeller Cornbread Mix. Altho there was some shouting in the various corridors everyone seemed to be in agreement so Martha White Muffin Pan Segregated Penner and Plain is the order of the day. More on the 12 o'clock news.



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Guru

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Thanks again for the memory jog, Joe.  I had to tweek your recipe some to keep the peace but it turned out good.  Here's the ingredients and the results - - - that leftover Chili was better the second time

meller



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Member

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Mello,

They look delicious.

Glad you folks like. I got this from a friend who lives on the east coast in NS.

I too have to make two batches one with chilies for me and plane jane for the missus.



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Guru

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Happy Wife Happy Life - - - the absolute best recipe

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