Last evening we had my dear friend Peggy and her son (Michael's little buddy) over for a chili supper, so of course I had to make some corn bread to go with it. This recipe adds a twist to traditional corn bread recipes. It is very moist and cheesey, packing just a little bit of heat!!!
What you will need to make this recipe...
2/3 cup butter or margarine, softened
1 cup sugar
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
8oz sharp cheddar cheese, shredded
4 oz can of Jalapeno peppers, chopped
In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. Add the shredded cheddar and chilies and blend by hand.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares and serve warm.
It looks like old man winter will be back with a vengance later on today and in to tomorrow up here in the northeast. The wind is really starting to whip up out there...here's hoping it's not too bad.