Jalapeno Cornbread
"Fast. Easy. Delicious. What's not to like. The apple butter is a nice counter point of flavor. Give it a try."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 cup yellow cornmeal
- 2 jalapeno peppers, seeded and minced
- 1⁄2 cup all-purpose flour
- 2 large eggs
- 2 teaspoons baking powder
- 1 cup buttermilk
- 1⁄2 teaspoon baking soda
- 1⁄4 cup olive oil
- 1⁄4 lb shredded cheddar cheese
- 1⁄2 cup apple butter (optional)
directions
- Preheat oven to temperature 350 degrees F.
- Sift together first 5 ingredients in a mixing bowl.
- Stir in cheese and peppers.
- Lightly beat eggs in another bowl until blended.
- Add buttermilk and oil and mix thoroughly.
- Transfer egg mixture to corn meal mixture and stir until mixture is just.
- combined.
- Pour batter into buttered 8 inch square baking pan.
- Bake 25-30 minutes or until tester comes out clean when inserted in center.
- Serve cornbread with apple butter if desired.
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RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
<a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
