Jalapeno Cheddar Cornbread
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Finely chopped jalapeno||3 Tablespoon (2 To 3)|
|Onion||1 Cup (16 tbs), minced|
|Yellow cornmeal||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Eggs||2 , beaten|
|Grated cheddar cheese||4 Ounce (1 Cup)|
Preheat the oven to 400°F and lightly oil a 9 x 9-inch pan.
In a small saucepan over low heat, cook the jalapenos and onion in the buttermilk for a few minutes.
Remove the pan from the heat and allow the mixture to cool.
In a large mixing bowl, combine all the dry ingredients.
Mix the eggs and cheese together in another bowl.
Stir in the buttermilk mixture.
Pour the liquid ingredients into the dry ones and quickly mix them.
Pour the batter into the oiled pan.
Bake for 40 minutes, or until it turns golden brown, and a toothpick inserted in the center comes out clean.
Cool the cornbread slightiy, slice it, and serve, hot or at room temperature, accompanied by a flavored butter.