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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(5 of 5)
Feb 2, 2008 7:08 PM
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I never have made jalepeno cornbread.My food is usually pretty spicy so I need the sweet cornbread to cool it off-lol! I do like to add green chiles and a bit of sour cream sometimes,though.
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Jennifer
When baking, follow directions. When cooking, go by your own taste.- Laiko Bahrs
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DJ
Posts:
1,760
From:
Texas
Registered:
7/9/03
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(4 of 5)
Feb 2, 2008 10:32 AM
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My recipe as well Jennifer. Though I ad a 1/3 C sugar...basically the same, eh? I make muffins, so as to crumble in veggie soups, chilt and the like. Do ya add jalepenos to this same recipe when ya make Jalepeno Cornbread?...leaving out the sugar of course.
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C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(3 of 5)
Feb 1, 2008 10:10 PM
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I love it sweet too, but my Hubby doesn't
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Cin(\0/)
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Angela P
Posts:
2,338
From:
Tennessee
Registered:
11/11/06
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(2 of 5)
Feb 1, 2008 10:06 PM
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My husband LOVES a sweet cornbread! Looks YUMMY!
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~*~Angela~*~
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(1 of 5)
Feb 1, 2008 9:13 PM
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This is my tried and true cornbread recipe.
1-1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup yellow corn meal
1 tablespoon baking powder
1/2 teaspoon salt
1-1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter , melted
Preheat oven to 350. Spray a 8x8 square baking dish with no stick cooking spray. Combine flour, sugar, corn meal, baking powder and salt in a large bowl. Combine , milk, eggs, vegetable oil and butter in another bowl; mix well. Add to flour mixture and stir just until blended. Pour into prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Cut into squares and serve warm with butter and honey.This recipe always comes out perfect for me and it doesn't crumble apart.
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Jennifer
When baking, follow directions. When cooking, go by your own taste.- Laiko Bahrs
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