Cheddar Cheese Corn Bread with Chipotle and Green Onions

21 01 2009

Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it. – Mark Twain

 

Everyone has a great classic Southern cornbread recipe. But sometimes, you just need a kick.

 

My mom shares this too-die-for recipe below. Careful now, you’ll probably never eat regular ol’ cornbread again.

 

Ingredients

 

1 cup all-purpose flour

3/4 cup cornmeal

3 teaspoon baking powder

1/4 cup sugar

1/2 teaspoon salt

1 egg

1 cup milk

2 tablespoon butter melted

2 tablespoon chopped jalapenos

1/3 cup sliced green onion tops

1/2 cup grated cheddar cheese (I add a little more)

 

Directions:

Preheat oven to 425 and grease a loaf pan with butter.

In a large bowl, combine cornmeal, flour, baking powder, sugar and salt,

and fold several times. In a small bowl, combine the egg and milk and whisk until blended. Add the butter, jalapeños, green onion and cheddar cheese and blend. Pour and mix the wet ingredients into the dry ones. Pour into pan bake for 18 to 20 minutes.

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2 responses

30 06 2009
Tuesday Tip: Iron Out the Details « Sweet Iced Tea

[…] me. And isn’t that what Tuesday Tips are all about? Saving minutes, so I can languish over my breakfast and coffee a few minutes […]

25 02 2011
Food Friday: Cornmeal « Sweet Iced Tea

[…] ask? It’s simply flour, ground from dried corn. Southerners love their cornmeal, whether in cornbread, hushpuppies, fritters, breading, or batter. So for today’s Food Friday, let’s talk […]

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