JALAPENO CORN BREAD

[wild_fire]

~ 1 1/2 Cups of cornmeal
~ 1 1/2 Cups of unbleached all-purpose flour
~ 1 Tablespoon of baking powder
~ 1 Teaspoon of salt
~ 4 Eggs, lightly beaten
~ 1 Stick of butter
~ 1 1/2 Cups of milk
~ Finely chopped fresh jalapeno peppers

Directions: Mix cornmeal, flour, baking powder, salt, egg, butter, and milk in a single bowl. Add chopped jalapeno peppers and mix well. If you have to use jarred peppers be sure to drain all juice. Pour batter into a thin bread pan. Do not use a loaf pan or cornbread my come out mushy in the middle. Preheat oven to 400. Once heated, reduce heat to 350. Bake until top puffs up and springs back when gently pressed. Bread should also brown at the edges and a little on the top. Turn out bread and cut as you wish.

[wild_fire]

here is another variation:

Spicy Cornbread

No need to separate wet and dry ingredients. If you use regular cornmeal, use 1 3/4 cup minus 1 1/2 tablespoons of cornmeal and add 1 1/2 tablespoons of baking powder and 3/4 teaspoon salt.

Recipe

~1 3/4 cups self-rising corn meal
~2 large eggs
~1/3 cup canola oil
~1 cup buttermilk
~1 small can creamed corn
~3/4 cup grated cheese
~Chopped jalapenos, to taste (I use about 3 tablespoons of fresh)
~1/2 tsp. ground red cayenne pepper

Mix all ingredients.
If this batter seems too dry, add a little more buttermilk; if too wet, add a little corn meal.

For muffins: Spray muffin pan, bake at 400 degrees 15 to 20 minutes or until tops are brown.
For pan cornbread: Put 1 tablespoon oil in heavy skillet, preheat skillet in 450 degree oven until it smokes. Pour batter in and bake until the top is browned, 20 to 25 minutes.