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Categories:
cornmeal flour sugar salt baking powder eggs buttermilk vegetable oil cream-style jalapeno peppers Cheddar cheese onion pimentos
Viewed: 36 - Published at: 3 years agoIngredients
- 2 1/2 c. cornmeal
- 1 c. unsifted flour
- 2 Tbsp. sugar
- 2 tsp. salt
- 4 tsp. baking powder
- 3 eggs, slightly beaten
- 1 1/2 c. buttermilk
- 1/2 c. vegetable oil
- 1 (16 oz.) can cream-style corn
- 4 Tbsp. jalapeno peppers, seeded and chopped
- 2 c. sharp Cheddar cheese, grated
- 1 large onion, chopped
- 1 (2 oz.) jar pimentos, minced
Method
- In large mixing bowl, stir together the first 5 ingredients. In separate bowl, combine eggs, buttermilk and oil; mix well.
- Stir liquid mixture into cornmeal mixture, blending well.
- Add remaining ingredients and stir until well blended.
- Divide batter between pans and pour into two well-oiled, preheated 9 x 11-inch baking pans.
- Bake at 425° for 30 minutes.
- Yield:
- 2 (9 x 11-inch) pans cornbread.
