Jalapeno Cornbread

Ingredients

• 3/4 - cup yellow cornmeal

• 3/4 - cup all purpose flour

• 1 - Tablespoons sugar

• 1 - teaspoons salt

• 1 - Tablespoon baking powder

• 1/2 - teaspoon baking soda

• 1 - cup buttermilk

• 3 - eggs, slightly beaten

• 3 - Tablespoons butter, melted

• 1/3 - cup Jalapeno peppers, finely chopped

• 1/2 - cup Monterey Jack or cheddar cheese, shredded

• 1/4 - cup onion, chopped

Directions

Preheat oven to 425° F.

1. In a large bowl, sift together flour, cornmeal, sugar, salt, baking powder and baking soda.

2. In another large bowl, combine milk, butter, eggs, peppers, cheese, and onion.

3. Add the milk mixture to the dry ingredients.  You want to mix until the flour and cornmeal is moist.  The batter looks lumpy.  You do not want to over mix.

4. Pour ingredients into a well-greased and floured loaf pan.  

5. Bake for 30 minutes or until golden brown.

6. Allow to cool for 15 to 30 minutes and remove cornbread from loaf pan.

For a picnic, you want to wrap in aluminum foil.  If you desire, you can prepare the dry mixture ahead of time and you can prepare the milk mixture ahead of time.  However, when you combine the two, you best bake immediately.