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Jalapeno Corn Bread Recipe


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     Jalapeno Corn Bread

Category   Desserts - Breads
Sub Category   None

1 cup all-purpose flour
1 cup stone-ground cornmeal
2 Tbsp sugar
2 tsp baking powder
1 tsp salt
2 large eggs, lightly beaten
1 cup whole milk
1/2 cup butter or margarine, melted and cooled slightly
3 cups fresh or frozen corn kernels
1 medium jalapeno chili with seeds, finely chopped

Preheat oven to 400. Generously grease bottom and side of 12 inch cast iron skillet with oil.
In medium bowl, combine flour, cornmeal, sugar, baking powder and salt. Add eggs, milk, and butter and stir just until dry ingredients are moistened. Stir in corn and jalapeno just until blended (do not overstir). Pour batter into skillet.
Bake corn bread 20-25 minutes or until toothpick inserted in center comes out clean. Cool corn bread slightly in skillet on wire rack to serve warm or cool completely to serve later. Reheat in preheated 400 degree oven for 6-8 minutes.

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