Friday, March 11, 2011

Jalapeno Pepper Cornbread

Jalapeno Pepper Cornbread
Use as many MADE IN OKLAHOMA products as possible!
(note: also used products from three other states that border Oklahoma) 
2 cups Shawnee Best White Corn Meal Mix
(Shawnee Milling Company Shawnee, Oklahoma)
1 1/2 Cups Braum's Milk
(Braum's Dairy Tuttle, Oklahoma)
2 eggs
(ours were from MoArk Productions Neosho, Missouri)
2 Tablespoons Melted Shortening or Oil
(Associated Wholesale Grocers, Inc Kansas City, Kansas)
1 can whole kernel corn
(Allen's Canning Siloam Springs, Arkansas)
1/4 cup chopped Jalapeno Peppers
(Weatherford, Oklahoma)

My husband makes his cornbread in a 10 inch cast iron skillet.

Preheat oven to 400 degrees. My husband puts his oil into the skillet and places the skillet in the oven to heat the skillet and the oil. Put corn meal in a mixing bowl. Add milk, egg, corn, jalapeno peppers. Stir only enough to throughly mix ingredients. Carefully remove hot skillet from the oven and pour hot oil in cornbread mixture. Stir only to mix oil in other ingredients. Pour cornbread mixture into hot skillet and return to oven. Bake at 400 degrees for 30 - 35 minutes.

My husband placed jalapeno slices on top of his cornbread before baking to enhance his presentation. You can also add a cup of grated cheese to this recipe or chopped onions or both depending on what you have on hand or what you like to eat. My husband makes a variety of different ingredient cornbreads. Sometimes he uses cream corn, but it really makes it sweet.
I have to tell you this cornbread was so good! Hot from the oven with a little sorry you can only see it and not have a big slice of your own.

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