Jalapeno Cornbread is a traditional American recipe for a classic cornmeal-based cornbread made with buttermilk that's flavoured with onions, jalapeño peppers, bacon and cheese. The full recipe is presented here and I hope you enjoy this classic American version of: Jalapeno Cornbread.
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Ingredients:
700ml buttermilk cornbread batter
600ml milk
120ml vegetable oil
3 eggs, beaten
160g chopped onion
2 tbsp sugar
180g sweetcorn
80g finely-chopped jalapeño chillies
280g grated Monterey Jack or Cheddar cheese
6 slices bacon, cooked to a crisp and crumbled
40g chopped pimento
1/2 tsp garlic powder
Method:
Combine the cornbread mix and milk in a mixing bowl then add all the remaining ingredients in the order given above. Pour into three 20cm square greased baking pans.
Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for 35–40 minutes.
Allow to cool and cut into squares. Serve with re-fried beans or chilli. You can also freeze cornbread squares that you're not going to use.
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