Tuesday, July 19, 2011

Spicy Southwestern Cornbread

Spicy Southwestern Cornbread

1 cup yellow cornmeal
1/2 cup flour
1 tsp salt
1/2 tsp baking soda
1 tbl baking powder
1 medium sweet onion, diced
2 jalapeƱo peppers chopped
1 small can creamed corn
1 small can whole kernel sweet corn
1 can drained black eyed peas
2 eggs
1 cup buttermilk
1/2 cup oil

Preheat oven to 400*
Grease a 9x13 pan
Mix together cornmeal, flour, salt, baki soda, and baking powder
Whisk together eggs, oil, and buttermilk
Add dry ingredients to buttermilk mixture and mix until combined 
Add onion, peppers, corn, and peas and stir gently until combined
Pour mixture into pan and bake in oven for 40-50 minutes until top is lily browned and toothpick comes out clean from center


Caribbean Cornbread:
Omit onion, peppers, and peas.  Instead add 1 can crushed pineapple drained and 1/4 cup sweetened coconut flakes

Sweet & Cheesy Cornbread:
Omit onion, peppers, and peas.  Instead add 1/4 cup raw sugar and 1/2 cup whole milk mozzarella shredded cheese.

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