Cornbread with Cheddar Cheese & Roasted Jalapenos
(Serves 6-10)
(Serves 6-10)
1 Cup Flour, all purpose
1 Cup Cornmeal, yellow
1 tblsp white sugar, fine
1½ tsp Baking Powder
1 tsp salt
¼ tsp cayenne pepper
1 Cup milk
½ Cup Sour Cream
2 Large Eggs
1½ tblsp unsalted butter, melted
1¼ Cup shredded Cheddar Cheese
½ Cup corn
3 tblsp Jalapenos, roasted
NOTES: Roast the jalapenos by placing on skewer and rotate them over an open flame, OR you can place them in the oven under your broiler for 10 minutes then flip over for another 10 minutes. The end result n either case should be blackened/charred outside the pepper, then you run them under water and rinse the burnt and charred skins off. Some people place them in paper bags after charring to "steam off" the burnt charred skin without running under water.
Pre-heat oven to 400 °F
Mix all ingrediants together except the cheese, corn and roasted jalapenos. Once mixed, fold in the cheese and pepper.
Bake in an 8 x 8" baking dish, prepared with spray release or butter, for 25 minutes. Serve warm. Some accompaniments could be honey and butter. yum!
