Sunday, January 08, 2006

Jalapeno Corn Bread


1 teaspoon vegetable oil
1 cup flour
1 cup cornmeal
2 teaspoons sugar
1 tablespoon baking powder
2 teaspoons ground cumin
1 teaspoon salt
1 1/3 cups buttermilk
1 large egg, slightly beaten
2 egg whites
1 tablespoon butter, melted
1 11 ounce can whole kernel corn and peppers, drained
2 tablespoons finely chopped jalapeno pepper, seeded

Preheat oven to 425F. Coat a 10 inch cast iron skillet with vegetable oil. Place skillet in oven for 5 to 7 minutes. In mixing bowl, combine flour, cornmeal, sugar, baking powder, cumin and salt; stir to blend. Add remaining ingredients, mixing just until ingredients are moistened. Pour batter into prepared skillet. Bake at 425F 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; serve warm.


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