JALAPENO CORN BREAD

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Reference:

Bon App�tit, November 1992

Prep:

This recipe can be prepared in 45 minutes or less.

Servings:

Serves 8.

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Submitted by:

Foodie

Ingredients

1/2 cups yellow cornmeal

1/2

cup all purpose flour

jalapeño chilies, seeded but not deveined, chopped

tbsp sugar

tsp baking powder

tsp baking soda

tsp salt

1/2 cups buttermilk

eggs, beaten to blend

tbsp butter, melted

Directions

Preheat oven to 425°F. Butter 8-inch square baking pan. Mix first 7 ingredients in large bowl. Mix buttermilk, eggs and butter in small bowl. Add to dry ingredients and stir until just mixed. Pour into prepared pan. Bake until firm to touch, about 30 minutes.

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