Jalapeño Corn Bread

Serve this spicy corn bread with chili, soup, or pot roast.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Easy

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Serves: 8

Ingredients

  • 1 small yellow onion
  • 2 garlic cloves
  • 2 Tbsp. canned chopped jalapeños
  • 1 1⁄2 cups bread flour
  • 3⁄4 cup masa harina or cornmeal
  • 1⁄4 cup granulated sugar
  • 4 1⁄2 tsp. baking powder
  • 1 tsp. salt
  • 1 egg
  • 1 cup whole milk
  • 1⁄2 tsp. vegetable oil
  • 1⁄2 cup canned cream-style corn
  • 1⁄2 cup grated Cheddar cheese

Directions

  • Preheat oven to 350°F. Spray a loaf pan with nonstick cooking spray.
  • Remove the skin from the onion and chop into 1⁄4-inch pieces. Remove the skin from the garlic and mince. Drain off the water from the jalapeños.
  • Mix all the ingredients together in a medium mixing bowl. Pour the mixture into prepared pan.
  • Bake for 30 to 45 minutes or until lightly brown on top.