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Sweet Pea's Kitchen Cookbook

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This Jalapeño Corn Bread speckled with chopped jalapeños and cheese is a great accompaniment for chilisoup and meat dishes. Like it hot? Add another jalapeño and leave the seeds and membranes in the jalapeños. It seems that some dishes just beg for a large slice of corn bread. For me, I cannot think of serving a bowl of soup without a slice of corn bread. If I did, I would probably be asked to leave the dinner table! 🙂 I made this a few weeks ago with rave reviews, serve this corn bread with Beef and Pinto Bean Chili and I am certain it will become a favorite in your house as well.

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Jalapeño Corn Bread

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  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 6 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 jalapeño peppers, seeded and finely chopped
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup olive oil
  • 1/2 cup of shredded cheddar cheese

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  • Preheat oven to 400 degrees F. Grease a 9-inch square baking pan.
  • In a medium bowl, combine cornmeal, flour, sugar, baking powder, salt, baking soda, and  jalapeños; set aside.
  • In another bowl, whisk together the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in cheese. Pour into a greased 9-in. square baking pan.
  • Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm.
Author: Laura

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Source: adapted from allrecipes



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