Jalapeno corn bread

Cook time: 0 min.
Servings: 1

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 fat, preferably 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:

Free the chili peas for cherries and stems and chop them nicely. Grate the cheese. Mix all dry ingredients in a bowl.

Mix eggs, buttermilk and melted fat and stir well. Add this liquid to the dry ingredients and stir until it is even.

Stir chili and cheese in the dough. Pour the mixture into a greased round shape (22-25 cm diameter) and baking in the oven at 220 degrees for 25-35 minutes until the corn bread is golden brown and not hanging at a bamboo spout.

Served loose. Is best completely freshly baked but can possibly. Shake on the second day.