Jalapeno Cornbread

Recipe Ingredients

1 1/4 cups	78g / 2.8oz	Cornmeal
1/4 cup	15g / 0.5oz	Flour
1 1/4 teaspoons	6.3ml	Baking powder
1/2 teaspoon	2.5ml	Soda
1 1/2 teaspoons	7.5ml	Salt
1		Egg
1 1/4 cups	296ml	Buttermilk
1/4 cup	59ml	Water
2 tablespoons	30ml	Shortening - melted
1/2 cup	73g / 2.6oz	Sharp cheddar cheese - cut in small cubes
2		Jalapeno peppers - chopped

Recipe Instructions

First, put the shortening in your iron skillet and put it in the oven to melt the shortening. Mix your dry ingredients real good. Break the egg into the dry ingredients and stir it around some. Add the buttermilk and stir well. Add a little water until the batter is a good consistency (wet enough to spread well).

Stir in the cheese and peppers. Add the hot melted shortening to the batter and stir quickly until it's mixed in good. Pour the batter into the hot skillet and bake at 425(about 20-30 minutes, depending on how brown you like it).

Leave out the peppers and cheese, and you have a good basic cornbread recipe. I could hear my daddy hollering in the kitchen "Get your skillet smoking hot..." while Mother was reciting the proportions. :-) She knows it by heart.

Source:
Cindy Robinson

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