Jalapeno Cornbread 8/98

Categories:
breads, Mexican

1 cup fresh corn
1 cup all purpose flour
1 cup yellow cornmeal
3 tablespoon sugar
1 tablespoon chili powder
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup buttermilk
1 egg; slightly beaten
4 tablespoon butter; melted
3 jalapeno peppers; minced
1 small red pepper; minced

Preheat oven to 425. In a large bowl, combine corn, flour, cornmeal, sugar, chili powder, baking powder, salt and baking soda. Stir in buttermilk, egg, melted butter, jalapeno peppers, and red pepper until just blended. Pour into a 9" baking pan or cast iron skillet and bake for 45 minutes or until a toothpick inserted in the center comes out clean. If you use the cast iron skillet (recommended) heat it up on the stovetop and coat bottom and sides with bacon fat. Then pour in the batter and let it sizzle until it bubbles. Transfer to oven and bake for 35 minutes.

Yield: 8 servings