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Wednesday, December 19, 2012

Jalapeno Cheddar Cornbread

Is your corn bread getting a little "ho-hum"?  Give it a little kick in the pants with this super easy recipe from Hispanic Kitchen!  You can use any cornbread recipe or box mix that you'd like, but I'll give you our recipe in case you need one.
We ate this with venison chili on Early Christmas.  Not your traditional Christmas meal I know, but man was it GOOD!  Te-Man ate 2 slices :)

Jalapeno Cheddar Cornbread

What's In It:
1 1/2 c shredded cheddar
1/2 c chopped pickled jalapenos
1/2 c chopped sweet red pepper*
1 ear of sweet corn (approx 1 c)
1 cornbread recipe or mix, prepared

What To Do With It:
Mix all above ingredients. Bake according to recipe directions.

*If you want it extra spicy, you could leave out the red pepper and use an entire cup of jalapenos

Cast Iron Skillet Corn Bread

What's In It:
1/4 c crisco or lard
1 c yellow corn meal
1 c all purpose flour
2 T sugar
4 t baking powder
1/2 t salt
1 c milk
1 egg, beaten

What To Do With It:
Place crisco in a large cast iron skillet (I use my 10 or 12").  Place the skillet into the oven and preheat it to 400 degrees F.  While the crisco is melting, combine all dry ingredients in a large metal bowl.  
Once crisco is melted, tilt pan carefully to coat the bottom and then pour melted oil into bowl containing dry ingredients.  Add in milk and egg.  Stir to combine.  Pour back into the hot skillet.

Bake 18-25 min or until toothpick comes out clean.

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