Jalapeno Cornbread
This cornbread is spicy and savory. Serve as
either an appetizer or as bread with a meal. 1 1/2 cups self-rising
cornmeal mix
2 eggs
4 tblsps. self-rising flour
1 tsp. soda
1/2 tsp salt
1/2 cup oil
1 cup milk
1 onion (grated)
1 small can cream-style corn
1/2 lb. low-fat cheddar cheese
1/2 cup chopped Jalapeno peppers
Preheat oven to 375 degrees.
1) Mix together the first 7 ingredients. Then stir in the onion, corn,
cheese and jalapeno peppers.
2) Method one: To make as an appetizer: Slightly
grease a miniature muffin pan. Pour batter into muffin cups (about half-full)
and bake in a 375 degree oven for 20 to 25 minutes.
Method two: To make as bread: Pour half the
batter in a greased 9 x 13 inch pan. Spread the peppers and cheese on
this layer and then pour the second half of the batter on top. Bake in
375 degree oven for approximately 30 minutes.
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