George's Jalapeño Cornbread
In one bowl, combine the corn meal, flour, sugar, baking powder and salt. In another bowl, combine the onion, jalapenos, cheese, pimentos and corn. Add the two together and mix until combined. In the bowl you just emptied, mix the eggs, milk and oil. Add the liquid ingredients to the dry, and stir until just moistened. Pour into your preheated Dutch oven or skillet. Bake in the oven for 20 to 25 minutes, until it's done.
- 1 cup corn meal
- 1 cup flour
- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 medium onion, chopped
- 2 jalapeños, chopped
- 1-½ cups shredded cheddar cheese (6 oz.)
- 1 4-ounce jar diced pimentos, drained
- 1 can cream style corn
- 2 eggs, beaten
- 1-¼ cups milk
- ¼ cup Crisco oil
In one bowl, combine the corn meal, flour, sugar, baking powder and salt. In another bowl, combine the onion, jalapenos, cheese, pimentos and corn. Add the two together and mix until combined. In the bowl you just emptied, mix the eggs, milk and oil. Add the liquid ingredients to the dry, and stir until just moistened. Pour into your preheated Dutch oven or skillet. Bake in the oven for 20 to 25 minutes, until it's done.