Luby's Jalapeno Cornbread

Jalapeños, red bell peppers, and corn kernels add color and Tex-Mex taste appeal to this hearty cornbread. Serve it with any favorite entrée - especially anything seasoned with their special barbecue s. uce.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1⁄2 cup milk
• 1⁄2 cup buttermilk
• 1  extra-large egg
• 2  tablespoons  vegetable oil
• 1  tablespoon granulated sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  cup cornmeal
• 1⁄2 cup all-purpose flour
• 2  tablespoons  diced red bell peppers or 2  tablespoons pimientos
• 2  tablespoons  minced  jalapenos
• 2  tablespoons whole kernel corn

Directions

1. Heat oven to 425°F.
2. Generously grease 8-inch cast iron skillet or round baking pan.
3. In medium bowl, whisk together milk, buttermilk, egg, oil, sugar, baking powder, and salt until well blended. Add cornmeal and flour. Mix just until dry ingredients are moistened. Fold in red pepper, jalapeños, and corn. Pour into skillet.
4. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.