Jalapeño Cornbread: The Recipe
Apr. 18th, 2010 09:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
theoldwolfJalapeño Cornbread
by ToniAnne Tillotson
Ingredients
1 C fresh ground (by me) whole wheat flour
½ C any old white flour that was lying around
1½ C fresh ground (by me) corn meal
½ C white sugar
6 tsp baking powder
1 tsp salt
Dollop of mollasses - am guessing two teaspoons
3 eggs... one was a double yolker!
1½ C water
½ C applesauce
½ C oil
½ to 1 C shredded pecorino romano cheese (but you know, I'd just use any cheese that floats your boat... or 'needs' to be eaten... Cheddar or anything you like.)
1/8 -1/4 C chopped jalepeno peppers
Procedure
Preheat oven to 425°
Mix the dry ingredients.
Add the wet ingredients.
Add the cheese and the peppers.
Pour into a 9 x 14 pan.
Bake for 15-20 mins. Set your timer for a shorter time and check for doneness with a toothpick.
by ToniAnne Tillotson
Ingredients
1 C fresh ground (by me) whole wheat flour
½ C any old white flour that was lying around
1½ C fresh ground (by me) corn meal
½ C white sugar
6 tsp baking powder
1 tsp salt
Dollop of mollasses - am guessing two teaspoons
3 eggs... one was a double yolker!
1½ C water
½ C applesauce
½ C oil
½ to 1 C shredded pecorino romano cheese (but you know, I'd just use any cheese that floats your boat... or 'needs' to be eaten... Cheddar or anything you like.)
1/8 -1/4 C chopped jalepeno peppers
Procedure
Preheat oven to 425°
Mix the dry ingredients.
Add the wet ingredients.
Add the cheese and the peppers.
Pour into a 9 x 14 pan.
Bake for 15-20 mins. Set your timer for a shorter time and check for doneness with a toothpick.
