Tuesday, February 09, 2010

Really Big Here

I guess every family has favorite recipes, old standbys that can practically be made by heart at the drop of a...chili? Anyhow, this is one of our faves. I pulled it together last night, long after dinner was over but way before bedtime. It was warm, yummy and actually went well with hot chocolate. Go figure!

Hope you enjoy it as much as we do!

Jalapeño Cornbread

1 cup cornmeal
1 cup flour
1 cup milk
½ t. baking soda
1 t. salt
1 cup corn niblets
1 cup cream-style corn
1/4 cup Oil
4 Jalapeño peppers, chopped
2 eggs
½ cup finely chopped onion
1 cup grated cheddar cheese

Combine all ingredients in a large bowl.

Pour batter into a buttered, hot, cast-iron skillet or into a buttered 8x8-inch square baking pan.

Place in preheated 350-degree oven and bake for 55 minutes


Melissa McClone said...

Chili and cornbread is so yummy on a cold winter's day. My hubby would love this recipe. Not sure the kidlets would though!

Marianne Arkins said...

I keep forgetting to try adding cream corn to my cornbread -- bet it makes it really moist and yummy. Thanks for the reminder. It's snowing here today, so it's a good day to cook :-)