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Hector's Jalapeño Cornbread

(Serves 6)

For this recipe, you will need:

· 2 cups yellow cornmeal
· 1 ½ cups flour
· ½ cup sugar
· 2 teaspoons salt
· 2 teaspoons baking soda
· 1 teaspoon baking powder
· 3 eggs
· 1 cup milk
· 4 small finely-diced jalapeños
· ½ cup unsalted butter

1) Preheat oven to 350°F.

2) In a large bowl, combine cornmeal, baking soda, baking powder, salt, flour, and sugar. (It is best to mix with a whisk.)

3) In a somewhat smaller bowl, whisk together jalapeños, eggs, and milk.

4) Combine the wet mixture into a bowl with the dry mixture.

5) Melt the butter in a small saucepan.

6) Place greased oven-safe glass dish into oven.

7) Pour the melted butter into the cornmeal mixture.

8) Mix until uniform throughout.

9) Take the glass dish out of the oven. (Be careful -- it's hot!!)

10) Pour cornmeal mixture into the hot glass dish.

11) Place glass dish back into oven.

12) Cook for 25 minutes, or until golden.




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