JALAPEÑO CORN BREAD
Prep Time: 45 Minutes
Yields: 1 Load
A little Spanish flair is added to traditional Southern corn bread to create a fantastic flavor. This jalapeņo bread is often served as a less-traditional accompaniment to gumbo.
1 (4-ounce) can jalapeño peppers, drained and chopped
1½ cups yellow cornmeal
1 tbsp sugar
1 tbsp baking powder
1 tsp salt
1 cup milk
2 large eggs
1 (8.75-ounce) can cream-style corn
¼ cup shortening
1½ cups grated sharp Cheddar cheese
Preheat oven to 425°F. Grease a standard loaf pan. Sift together cornmeal, sugar, baking powder and salt then set aside. In a medium mixing bowl, combine milk, eggs, corn and shortening. Using an electric mixer, blend well. Add dry ingredients. Stir in peppers and cheese until well blended. Pour batter into loaf pan and bake 35 minutes or until golden brown.