Jalapeno Corn Bread

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Jalapeno Corn Bread

1	tsp	Baking soda
1	tsp	Bicarbonate of soda
1	tsp	Salt
125	g	Finely ground cornmeal
125	g	Wheat flour
2		Eggs
2	tsp	Sugar
3	tbsp	Melted fats like vegetable "deep fat"
3-5	dl	Buttermilk
4	tbsp	Finely minced jalapeno chilies (2-3 whole chillies)
90	g	Grated cheddar cheese

Instructions for Jalapeno Corn Bread

To prepare the Jalapeno Corn Bread recipe, please follow these instructions:

Liberate the Chili's of cores and stem and chop them finely. Grate the cheese.

Mix all dry ingredients in a bowl. Mix eggs, buttermilk and melted fat and stir well. Add this liquid mass into the dry ingredients and stir until it is evenly. Stir in chilies and cheese in the dough.

Pour the mixture into a greased round shape (22-25 cm diameter) and bake in the oven at 220 degrees for 25-35 minutes until corn bread is golden brown and not hanging by a bamboo spear.

Served warm.

Is best freshly baked but can quite possibly. toasting on the second day.

Tips:
A traditional kageagtigt bread, served as an accompaniment to URf.eks. Chili con carne in the southwestern United States.