Sunday, June 6, 2010

Dutch Oven - Jalapeno Corn Bread

Tonight we had my folks over for dinner, and we made this cornbread to go with the soup. It turned out really good, but knowing not everybody likes it spicy, I added the jalapenos only on one side of the cornbread. It kinda changed the chemistry of the bread and made it a little more moist. Tasted really good, though.

12" Dutch oven
400 degrees

1 cup flour
1 cup cornmeal (grind up popcorn in a wheat grinder)
1/2 cup sugar
1 tablespoon baking powder
1/2 tsp salt

2 eggs
1 cup buttermilk
1/4 cup oil or melted butter

2 jalapenos, diced

Combine eggs, buttermilk and oil. Mix dry ingredients and liquids together, stirring only 20 times. Add jalapenos and stir. Bake 15-20 minutes

5 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

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