|
JALAPEÑO CORN BREAD
Yield: Approximately 10 Slices
1/2 teaspoon soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 extra large eggs, beaten
1 cup sour cream
1 cup Cheddar cheese of choice
2 cups cooked corn kernels
1 onion, minced
2 jalapeño peppers, seeded and chopped fine (or 4 ounces canned)
| 1. |
Preheat oven to 400*F. |
| 2. |
Combine cornmeal, soda, baking powder, salt and vegetable oil. Beat eggs and stir in. Stir in sour cream, cheese, corn and minced onion. Stir in peppers. |
| 3. |
Spoon into a greased baking dish or jellyroll pan (cookie sheet with sides). Bake 20-30 minute. If the top browns too quickly, lower oven temperature to 375*F. Cool slightly before cutting into squares. |
Note: If you desire thicker squares, bake in a smaller, deeper baking dish for a longer time, or until a toothpick inserted comes out dry. |
Tune in to Comcast Channels 22 & 199 to watch Valerie Hart interview chefs in their kitchens in "The Back of The House"