Jalapeno Cornbread

Serving Size : 1
Ingredients

for prepare Jalapeno Cornbread

:

Amount	Measure	Ingredient - Preparation Method
1 1/4	cups	cornmeal
1/4	cup	flour
1 1/4	teaspoons	baking powder
1/2	teaspoon	soda
1 1/2	teaspoons	salt
1		egg
1 1/4	cups	buttermilk
1/4	cup	water
2	tablespoons	shortening - melted
1/2	cup	sharp cheddar cheese - cut in small cubes
2		jalapeno peppers - chopped

First, put the shortening in your iron skillet and put it in the oven to melt the shortening. Mix your dry ingredients real good. Break the egg into the dry ingredients and stir it around some. Add the buttermilk and stir well. Add a little water until the batter is a good consistency (wet enough to spread well). Stir in the cheese and peppers. Add the hot melted shortening to the batter and stir quickly until it's mixed in good. Pour the batter into the hot skillet and bake at 425(about 20-30 minutes, depending on how brown you like it). Leave out the peppers and cheese, and you have a good basic cornbread recipe. I could hear my daddy hollering in the kitchen "Get your skillet smoking hot..." while Mother was reciting the proportions. :-) She knows it by heart.

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