Jalapeno Cornbread
Nina loved all things jalapeno. This was a favorite in her house, but didn't really substitute for "real" cornbread.
We still like it and make it often, but we've made some changes. The Pimentos are pretty, but if you don't have them don't worry. Also if you want you could use chopped garlic instead of powdered. Fresh jalapenos are always best, but pickled ones work. Be sure to remove the seeds and membranes on the jalapenos so they aren't too hot. That way you can use the full half cup without burning your mouth!
Yield: 9x12 cornbread
Time: 1 hour
9x12 baking pan, greased (Or pour some oil into the cast iron skillet and heat it up in the oven)
450 degrees
Ingredients:
2 cup corn meal
1 cup AP flour
1 tbsp baking powder
1/2 tsp baking soda
2 tsp garlic
2 1/2 cup milk (buttermilk if you have it)
1/2 cup light olive oil
3 eggs
1 lg onion, diced
1 1/2 cup grated cheese
1/2 jar chopped pimientos, well drained
1 cup whole kernel corn, thawed or drained
1/2 cup chopped jalapenos (or to taste)
Instructions:
Mix the flours, leavening, and garlic. Blend together with a whisk.
In a separate bowl beat the eggs together with the oil until they are a uniform color. Add the milk and mix well.
Gently mix the wet into the dry and fold in the other ingredients. Do not over-mix.
Pour into a greased 9x12 pan or the cast iron skillet you have heating in the oven. Bake at 425 for 30 minutes, or until golden brown on top and a springy.
Allow it to cool at least 20 minutes before slicing (if you can).