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Jalapeño 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.

Current Mood: full
Current Location: H'burg

I love cornbread. I remember making it while on my mission in Austria with more than one companion - we'd eat a whole pan with butter and honey in two sittings. I love hushpuppies. I love cornpone. I just love cornbread.

But today, my cornbread meter redlined so hard that the needle wrapped itself around the post. My beloved ToniAnne made a cornbread that sent me to culinary heaven and back.

I didn't watch her make it, but next time she does, I'm going to take notes. All I know is that she ground the corn and wheat flour in her magic mill, and put jalapeños in it. Hot, with butter and honey... oh wow.

swoon!