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Cornbread with Jalapeno peppers


2-1/2 lb. yellow cornmeal
1/2 lb. sugar
1-1/4 oz. salt
1-1/4 lb. all purpose flour
2 oz. baking powder
1/4 oz. baking soda
1 1/2 qt. buttermilk
12 eggs
2 c. corn oil
2 c. onions, diced
1-1/2 c. green peppers, diced
1/2 c. jalapeño peppers, chopped
1/2 c. pimientos, diced
1 qt. smoked kernel corn


Smoke corn for about 30 minutes to impart a light smoke flavor. (Optional: Smoke peppers with corn.)
Combine cornmeal, sugar, salt, flour, baking powder, and soda in mixing bowl. Blend on low speed of mixer.
In separate bowl combine buttermilk, oil and eggs and mix well. Add to dry ingredients and mix well. Add all chopped vegetables including smoked corn and blend. Place batter in a well-oiled and very hot cast iron pan and bake at 450°F for 15 minutes or until done. Serve warm.
Yield: 50 servings